It’s hard to understand that the first day of summer is still over four weeks away. The weather has been beautiful, there are fresh berries on special and readily available and the daylight lasts well past dinnertime.
Despite my love for everything summer, my ability to tolerate heat while training and my fair skin makes my body think otherwise. Summer becomes a time when I’m a not-so-subtle shade of red, and I guzzle back cold drinks at a rate that would make an IV fluid intake more efficient. Having said that, the produce of the summer is well worth the sunburns and dehydration.
I find breakfasts to be a hard meal to get creative with. Everything breakfast-related I adore; it consists of dishes that can be eaten for every meal of the day. In hot weather, I tend to like lighter options than I would in the winter. Luckily, with all the fresh fruit available, this criterion is easy to accomplish.
One of the classic quick-and-easy breakfasts is using leftovers from dinner the night before. Cold pizza is one of the greatest things to have in the fridge after a run, in my humble opinion. So a variation of pizza using berry and lighter tasting cheese was right up my alley. Although it has to be baked and is best served warm, the sweetness of the berries combined with the savoury nature of the ricotta cheese is divine. Using chickpea flour and a whey cheese makes for a high protein option. Add in a side of bacon or eggs for an extra protein punch to keep you satiated longer.
Only requiring 40 minutes from start to finish, it’s a great option for a Sunday brunch or a fancier mid-week meal.
Berry breakfast pizza with chickpea crust
Recipe courtesy of Hello Glow.
– ½ cup frozen blueberries
– 1 cup fresh mixed berries (any available)
– ¼ cup toasted pine nuts
– 5-6 mint leaves, fresh
– 1 cup good quality ricotta
– Organic raw honey, to drizzle
– 1 cup chickpea flour
– 1 tbsp coconut oil
– 2 tbsp milk
– ¼ tsp baking powder
– Pinch of sea salt
– Preheat the oven to 180 C/356 F.
– Add the crust ingredients into the food processor and mix to obtain a dough.
– Line a baking sheet with parchment paper and roll the dough into a ⅛-inch thick layer.
– Bake for 10 minutes, then flip over and bake 10 minutes more.
– Remove from the oven, spread the ricotta all over the crust, top with frozen blueberries and bake for 10 minutes.
– Remove from the oven, top with fresh berries and pine nuts, garnish with mint leaves, drizzle with honey and serve warm.