Pizza toppings from the allotment

I made a visit to the allotment over the weekend to do a bit of work when I noticed a Cob Oven Workshop going ahead at the farm. I couldn’t resist so downed tools and joined in. We have regular social events and working bees at the farm where I have my allotment and it gives us an excuse (as if we needed one) to fire up the cob oven. These ovens are popular in Australia.  Made out of hard-packed mud, shaped like a dome and fired with wood inside the oven. Once the wood fire has died down and you are left with smouldering ‘coals’ the oven is ready to use. Ideal for cooking pizzas and damper (bread).

Once the oven was lit there was time to work on preparing our pizzas.  We took a lovely stroll around the farm, basket and scissors in hand, to harvest herbs and veggies for the topping. OK, so some of the topping came from the local shops, but we did gather eggplant, spinach, garlic chives, parsley, sweet basil and rosemary. And here is the finished result.  I had to grab the camera pretty sharpish to get these photos as the vultures were hovering. Delicious.

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