The ultimate veggie pizza

Posted by Sarah On August - 19 - 2010

I love homemade pizza, and nothing beats a homemade pizza cooked in a proper pizza oven. I made this in Italy, with beautiful Italian tomatoes, seasonal summer veggies and fresh mozzarella. Bliss.

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

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.

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.

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 passata:

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.

Toppings:

My favourite pizza toppings are thinly chopped mushrooms, courgettes and aubergines, balsamic-and-garlic-reduced red peppers, goat’s cheese, fresh basil and rocket and cherry tomatoes.

If you’re cooking in a pizza oven you need to start heating the oven up at least three hours before you cook. In a conventional oven, whack the heat up to 220 C. Cook the pizza for about 12 minutes, or until golden and bubbling.

5 Responses to “The ultimate veggie pizza”

  1. Colleen says:

    Oh my, I need to know, word for word, in great detail, exactly what you have on top of this pizza pretty please….I am so hungry now I could eat….well, I could eat a couple of these for sure hehe. xx

  2. Linda says:

    Yuuuuuuuuuuuuuuuuummmmm!!! Your pictures are droolicious… I literally want to eat each one!

  3. Marisa says:

    Your base looks perfect – crispy on the outsides just the way I like it.

  4. Koek! says:

    Love, love, love your blog. Even though I at meat, veggie food is what really inspires me. I’m going to put you o my blogroll…
    Robyn

  5. Thanks Robyn! Always nice to hear good feedback from meat eaters.
    Colleen – I used courgettes, aubergines, balsamic peppers, garlic, mozzarella, cherry tomatoes, mushrooms and added fresh rocket after it had been cooked. It was delicious!
    Thanks Linda! I do try and take the most delicious photos possible :)

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