Dinner time, veggie

Veggie Pizza

Who actuallly doesn’t love pizza? This is for both Hayley who said her fussy teenagers love pizza, and Sheree who wanted more veggie cooking ideas. You can make double this recipe and freeze a second base to keep in the freezer for a really fast meal in the week, just make up and freeze on a flat tray until solid, wrap and keep.

Ingredients

For the base

250g strong bread flour – I like to use white but you can use whatever you like

1 x 7g sachet fast action yeast

1/2 tsp salt

150 ml water

For the topping

1 tbs (tablespoon) tomato purée

1 tsp wild garlic pesto

2-3 mushrooms

50g feta

50g spinnach

25g cheddar

Method

In a large bowl, put you flour, yeast and salt (don’t let the salt and yeast touch) and add 100ml water, start to bring together until you have a soft sticky dough ( add more water if needed)

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Turn out on to a clean work surface and knead your dough by stretching and folding for 10 mins (you can do this in a mixer but I love doing it by hand) You should have a really smooth and bouncy dough

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Pop back into the bowl cover and leave to rise for about 2 hours, basically until doubled in size.

FC3EC64A-7C05-40CA-A3AE-40453A120F37Once your dough has risen knock back by hitting and folding your dough several times.

Spread a mix of flour and polenta onto the side and shape your dough into a round by stretching and pulling your dough outwards on the polenta mix to prevent sticking

Heat up the oven to 200 fan and place in a tray or pizza stone to heat up

Once the tray has heated take out of the oven and place on your base, quickly spread on your toppings, I’ve used spinnach, mushrooms and feta on tomato purée mixed with pesto (you can use what you want) drizzle with a little oil and season

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Bake for 15 mins and allow to cool slightly before enjoying!

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Makes 8 slices

Cals – 138, fat – 1.9, carbs – 22.9, protein – 6.9

 

 

 

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