Classic Veggie Pizza
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Healthy, because
Even smarter
The mushrooms on this vegetarian pizza are rich in B vitamins, which help support heart health, as well as antioxidants from the tomatoes.
Use whole wheat flour intead of white for more minerals and fiber.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the topping
- ⅞ cup tomato passata
- ½ tsp dried oregano
- ¼ cup Dried Tomatoes (from a jar, drained, cut into strips)
- 2 cups brown Mushrooms (sliced)
- ½ cup fresh Mozzarella (chopped)
- Basil (to garnish)
Preparation
Kitchen utensils
2 Bowls, 1 Measuring cups, 1 Hand mixer, 1 Whisk, 1 Cutting board, 1 Small knife, 1 Box grater, 1 Sieve, 1 Tablespoon, 1 Teaspoon, 1 Non-stick pan (24 cm Ø), 1 Ladle, 1 Slotted spatula
Preparation steps
1.
To make the dough, mix the flour with 1 tsp salt in a large bowl and create a well in the middle. Dissolve the yeast and sugar in 200 ml warm water and pour into in the well along with the olive oil. Gradually stir in the flour from the sides and knead until the dough is smooth and falls away from the sides of the bowl. Cover and leave to rise in a warm place for around 1 hour or until the dough has doubled in size.
2.
To make the topping, mix the passata with salt, ground black pepper and the oregano.
3.
Heat the oven to 230°C (210°C in a fan oven), 450°F, gas 8 and line a baking tray with greaseproof paper.
4.
Roll out the dough on a floured work surface approx. 20 cm in diameter. Place on the prepared baking tray and spread with the tomato sauce. Top with the dried tomatoes, mushrooms and mozzarella and bake for around 15-20 minutes until the edge is brown and crispy. Serve garnished with basil.
