Mediterranean Pizza

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Mediterranean Pizza
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in

Ingredients

for
4
For the base
2 ½ cups Bread flour
1 teaspoon active dry yeast
1 teaspoon salt
cup warm water
1 tablespoon olive oil
For the topping
olive oil
1 yellow Bell pepper (seeds removed, cut into strips)
1 onion (chopped)
1 Eggplant (thinly sliced)
1 zucchini (sliced)
1 tablespoon Semolina
14 ounces canned tomatoes (drained in a sieve)
2 tablespoons tomato puree
salt
freshly ground Black pepper
1 tablespoon dried oregano
8 black Olives
To garnish
Arugula
How healthy are the main ingredients?
tomatoSemolinaolive oiloreganosaltolive oil

Preparation steps

1.
For the base: mix together the flour yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.
2.
Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
4.
Quickly knead the dough and roll out into a large round about 25 cm|10" in diameter. Place on the baking tray.
5.
For the topping: heat 1 tablespoon of oil in a frying pan and cook the pepper and onion until softened but not browned.
6.
Heat the grill
7.
Brush the aubergine and courgette slices with olive oil. Grill on both sides until lightly browned.
8.
Brush the dough with a little olive oil and sprinkle with the semolina.
9.
Mix together the tomatoes and tomato puree. Season to taste with salt and black pepper. Spread over the base of the dough. Sprinkle with half the oregano.
10.
Arrange the vegetables and olives on the dough and sprinkle with the remaining oregano. Drizzle lightly with oil.
11.
Bake for about 20 minutes until golden and bubbling. Garnish with rocket.