Green Veg Pizza
8,2 / 10
ready in 2 h. 15 min.
- For the dough
- 2 ½ Tbsps Yeast
- 2 cups all-purpose flour
- ⅔ cup wholemeal Durum wheat semolina
- 2 tsps salt
- 4 Tbsps olive oil
- Semolina (for the work surface)
For the dough, dissolve the yeast in 200 ml lukewarm water.
In a bowl, mix together the flour, semolina and salt. Make a well in the centre and add the yeast solution and the oil. Knead to a smooth dough by hand or using the dough hook on an electric hand mixer. If the dough is too dry, add a little extra lukewarm water; if it is too moist, add a little more flour.
Turn the dough out onto a floured work surface and knead thoroughly. Cover and leave to rise in a warm place for around 1 hour.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line 2 baking trays with grease-proof paper.
Meanwhile, for the topping, crush the garlic into the olive oil and stir in the herbs. Blanch the broccoli in boiling salted water for approx. 1 minute, refresh in cold water and drain well.
Divide the dough into four equal pieces and knead thoroughly once again. On a surface dusted with semolina, roll the dough out to make thin pizzas (approx. 24 cm in diameter) and place on the baking trays.
Brush each pizza with around 1 tbsp of the garlic and herb oil and scatter 1/4 of the onions and broccoli on top. Bake in the oven for around 20 minutes until golden brown.
Spoon about 5 tbsp of sour cream onto each pizza and return to the oven for a further 5 minutes.
Season the cooked pizzas with a little more salt and ground black pepper and drizzle with a little oil. Serve immediately.