MeatfreeMonday12Aug

VEGETABLE PIZZA

Pizza is such a classic that is simple to make and
absolutely delicious. Top your pizzas with whatever you
prefer – Mediterranean vegetables, mushrooms, olives, even
artichoke or squash, but don’t forget to add mozzarella.
MAKES 2
For the dough

• 500 g plain (all-purpose) flour
• 20 g potato starch
• 10 g raw cane sugar
• 10 g salt
• 20 g fresh baker’s yeast
• 2 tbsp olive oil
• 300 ml still mineral water, lukewarm
Use a wooden spatula to mix the flour, starch, sugar and salt together on a work
surface. Crumble the yeast over and mix again. Gradually add the water and knead by
hand for 10 minutes, or transfer to a mixer with a dough hook and knead for 5 minutes.
Add a little more water or flour if needed. The dough should be smooth and not sticky.
Put the dough into a bowl, cover with a clean cloth and rest for 30 minutes away from
any draughts.
Eliminate any air bubbles from the dough by rolling it out well.
Grease a baking tray with oil. Then lay the dough on the tray and top with the
ingredients of your choice. Bake in a pre-heated oven for 20–25 minutes at 230°C
(gas mark 8).

For the topping
• 2 small courgettes • A few cherry tomatoes • 1 pepper
• 500 g tomato coulis • 1 ball mozzarella
• 1 small red onion • 2 tbsp herbes de Provence

Wash and slice the courgettes and pepper, and quarter the tomatoes. Lay the
vegetables on a baking tray lined with baking parchment. Lightly drizzle the vegetables
with oil and cook under the oven grill for 10 minutes.
Roll out the pizza dough over a floured work surface.
Cover the base with tomato coulis.
Cut fine slices of mozzarella and lay over the pizza.
Peel and thinly slice the onion, and spread over the mozzarella.
Add the grilled vegetables and sprinkle with herbs. Bake for 15 to 20 minutes at 230°C
(gas mark 8–9).
Serve hot.

 

 

 

 

 

 

 

 

 

Recipes taken from:

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