Vegetable pizza
Prep:
15 mins
Cook:
15 mins
This is a fun way to use up vegetables and make a delicious pizza.
100g each strong white and strong whole wheat flour
1 tsp or 7g dried yeast
125ml warm water
For the topping
200g tin chopped tomatoes, juice drained
1 large courgette, thinly sliced using a peeler
25g mozzarella, torn into pieces
1 tsp capers in brine, drained
8 green olives, roughly chopped
1 small pre-roasted pepper sliced thinly
1 garlic clove, finely chopped
1 tbsp olive oil
1 tbsp flat parsley, chopped
Preheat the oven to 240°C / 475°F / Gas mark 9.
Line and grease, a baking sheet and set aside, weighting it down if necessary on the corners.
Mix the flours and yeast with a pinch of salt in a food processor.
Pour in the water and mix to a soft dough, then pulse for 1 minute.
Remove the dough and roll out on a lightly floured surface to a round shape, about 30cm across.
Lift onto the oiled baking sheet.
Spread the tinned tomatoes over the dough to within 2cm of the edges.
rrange the courgettes over the top, then scatter with the mozzarella.
Mix the capers, olives, peppers and garlic, then scatter over the top.
Drizzle evenly with the oil. Leave to rise for 20 minutes.
Bake the pizza for 10-12 minutes until crisp and golden around the edges.
Scatter with the parsley and serve.
Serves
2
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Cheese, Vegetables, Oil
Recipe Type
Family Dinners, Healthy, Kids Food
Special Info
Vegetarian
Level of Difficulty
Easy
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