For the macadamia pesto sauce: 

• 1/2 cup soaked Australian Macadamia Nuts 

• 1 cup fresh basil leaves 

• 1 green chilli 

• 2 garlic cloves 

• 1/4 cup grated parmesan cheese 

• 1/4 cup olive oil 

• Juice of half a lemon 

• Salt and pepper to taste 

 

For the pizza: 

• 1 ball of pizza dough 

• 1/2 cup mozzarella cheese 

• 1/4 cup cherry tomatoes 

• 1/4 cup bell peppers 

• 1 tbsp macadamia nuts, chopped 

• Heart-shaped paneer pieces 

• Fresh basil leaves (for garnish)

Prepare the pizza dough: 

• In a mixing bowl, combine all-purpose flour, yeast, sugar, and salt. Add water gradually and knead into a smooth dough 

• Cover and let it rest for 1 hour 

• Roll out the dough on a floured surface into a large circle, then shape it into a heart 

• Place the heart-shaped dough on a sheet of parchment paper 

 

Prepare the pesto sauce: 

• In a blender or food processor, combine the soaked macadamia nuts, basil leaves, green chilli, garlic, parmesan cheese, lemon juice, and olive oil 

• Blend until smooth, adding more olive oil if needed to reach the desired consistency 

• Season with salt and pepper. Set aside 

 

Assemble the pizza: 

• Spread a generous layer of macadamia pesto sauce over the heart-shaped dough 

• Sprinkle mozzarella cheese evenly on top 

• Arrange cherry tomato halves, bell peppers, and heart-shaped paneer pieces 

• Sprinkle chopped macadamia nuts over the toppings for added crunch 

 

Bake the pizza: 

• Transfer the parchment paper with the pizza onto a baking tray 

• Bake in a preheated oven at 200°C (392°F) for 12-15 minutes, or until the crust is golden and the cheese is bubbly 

 

Garnish and serve: 

• Remove the pizza from the oven and let it cool slightly 

• Garnish with fresh basil leaves 

• Slice and serve warm

• Calories: 520-550 kcal

• Carbohydrates: 40-45 grams

• Protein: 14-16 grams

• Fat: 35-40 grams

• Fiber: 3-4 grams