Oh my, Veggie Pizza

September 15, 2016


Who needs “Meat-Free Monday”, when you can have this glorious Roasted Vegetable Pizza any day of the week.

“Pizza makes me think that anything is possible.” Henry Rollins



For the dough: (this is Jamie Oliver’s recipe)
1 kg strong white bread flour
1 tbsp sea salt
2 x 7g sachets dried yeast
4 tablespoons olive oil
650 ml lukewarm water

1.  To make the dough, sieve the flour and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

2. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

3.  Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

For the tomato base:
Fry a crushed clove of garlic in a slug of olive oil. Add a tin of good-quality Italian chopped and peeled tomatoes and simmer slowly until reduced. Add a tablespoon or two of chopped fresh basil and lots of freshly ground black pepper.


The VEGGIE PIZZA was topped with oven-roasted vegetables:

  • Brinjals (Aubergine) – sliced into rounds
  • Courgette (Baby Marrow) – sliced into rounds
  • Red Peppers – sliced into strips
  • Baby/Cocktail Tomatoes – cut in halves
  • Onion – finely sliced
  • Mushrooms – thinly sliced

Top your pizza off with grated Mozzarella & Cheddar cheese mix (combine handfuls of grated Mozzarella cheese with handfuls of Cheddar cheese).

In a conventional oven, crank the heat up to 220 degrees Celsius. Cook the pizza for about 12 minutes, or until golden and bubbling.

To make it “fancy”:
Once the pizza is out of the oven, let it sit for a moment and then top with your choice of

  • Toasted Pine nuts, or
  • Fresh Rocket leaves, or
  • Home-made Basil Pesto, or
  • Slices of Avocado (with a spritz of Lemon Juice), or
  • Drizzle of Truffle Oil.

“I’d rather have leftover pizza than leftover feelings.”  Sarah Burgess

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