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Share a romantic meal together: Garlic Pizza Roll with Basil Rocket Walnut Pesto and Strawberry  Citrus Crush!


Basil Rocket Walnut Pesto


Time: 10 minutes             Makes: 1 jar


– KitchenAid Pro Line Cordless Hand Blender



– Basil: 1 1/2 cups

– Arugula: 1/2 cup

– Walnuts (roughly chopped): 1/3 cup

–  Garlic greens: 2nos.

– Cloves garlic: 2  nos.

– Parmesan (grated): 1/2 cup

– Rock salt: 1/2 – 1 teaspoon

– Extra virgin olive oil: 1/2 cup

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– Place the basil, rocket, walnuts, garlic greens and garlic in chopper attachment jar of KitchenAid Pro Line Cordless Hand Blender. Process for 1-2 minutes until finely chopped.

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– Add the parmesan and salt and process, and then add the olive oil and process again. Taste and adjust seasoning, adding more olive oil if required.

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– Transfer to a clean glass jar, and use as required.

Tip: This makes more than required for the recipe, and can be used in marinades, dips, on bruschetta, grilled chicken etc. If rocket is not available, use 2 cups of fresh basil.



Garlic Pizza Roll

Time: 45 minutes {plus proofing/rising time}                        Serves 2-4


– KitchenAid Stand Mixer



– Whole-wheat flour: 150 gms

– Plain flour: 150 gms

– Salt:  1/2 teaspoon

– Dried herbs: 1 teaspoon

– Cloves garlic (minced): 2 nos.

– Yeast: 1 teaspoon

– Extra virgin olive oil: 30 ml

– Warm water: 125-150ml

– Flour for dusting


To Assemble: 

– Basil Rocket Walnut Pesto {recipe above}: 4 tablespoon

–  Pizza sauce {homemade or store bought}: 3 – 4 tablespoon

– Mozzarella cheese: 150 gms

– Walnuts (finely chopped): 50 gms

– Few slices smoked ham {optional}

Tip: Fresh basil, rocket, salad leaves, walnuts, cherry tomatoes etc to serve



– Place both flours, salt, dried herbs, garlic and yeast to bowl of KitchenAid Stand Mixer with dough hook attachment in place. Run on speed 2 for 30 seconds to mix.

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– Add the oil and 100ml of war water and begin working up into a dough on speed 2 increasing to speed 4, gradually adding more water as necessary.

– Knead for 3-4 minutes on speed 5 until the dough is silky, smooth and elastic.

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– Transfer to an oiled bowl, cover with clingwrap and keep in a warm place until the dough doubles.

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– Preheat the oven to 200C. Lightly grease an 8″ square Kitchen Aid baking tin.

– On a lightly floured surface, roll out the dough to a large rectangle, as thin as desired.

– With an offset spatula, spread 4 tbsp of the pesto, followed by the pizza sauce, and then smoked ham if using. Next, grate over the mozzarella, followed by the walnuts.

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– Roll the longer length of the rectangle to the other end to make a long roll. With a sharp knife, divide the dough into half, then more halves, until you get 20-25 equal pieces.

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– Place the cut bits, cut side up in the oiled tin, almost touching each other. They will rise as they bake.

– Reduce the oven temperature to 180C, and bake for 30 minutes, until golden brown.

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– Take out of oven once done, drizzle over with extra virgin olive oil and scatter chiffonaded basil leaves.

Tip: Serve warm or at room temperature over a bed of salad, with a strawberry orange crush on the side.


Strawberry Citrus Crush


Total time: 5 minutes                     Serves 2


 KitchenAid Pro Line Cordless Hand Blender



– Fresh strawberries (frozen for an hour)

– Juice from 3-4 keenu: 400ml {or orange juice}

– Brown sugar (if required): 1 – 2 tablespoon

Tip: Strawberries, fresh basil sprigs for garnish



– Place the frozen strawberries in jar of hand blender fitted with the ‘s’ shaped blade attachment.

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– Add 100ml orange juice and place lid on jar. Blend for 30 seconds to crush strawberries. Add remaining orange juice and sugar if required. Blend until smooth.

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Tip: Serve chilled, garnished with fresh strawberries and sprigs of fresh basil {or mint}



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