Mediterranean Veg Pizza
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
- For the pizza base
- 2 cups Bread flour
- 1 sachet easy blend Yeast
- ⅞ cup lukewarm water
- 1 pinch salt
- 3 Tbsps olive oil
- For the topping
- 3 Tbsps olive oil
- 1 small Eggplant (sliced)
- 1 red pepper (deseeded and roughly chopped)
- 1 yellow pepper (deseeded and roughly chopped)
- 1 Zucchini (sliced)
- 1 ¼ cups tomato passata
- 2 cloves garlic cloves (crushed)
- 2 tsps dried oregano
- 1 cup fresh Mozzarella (sliced)
- 12 black Olives (pitted)
- 2 Tomatoes (sliced)
- olive oil
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 großer Pot, 1 Wooden spoon, 1 Teaspoon, 1 Measuring cups, 1 Can opener, 1 Large knife
Preparation steps
1.
Mix the pizza base ingredients in a bowl to make a dough - add more flour or water if required. Turn onto a floured board, knead for 5 minutes and set aside in a warm place to rise for about 30 minutes.
2.
Meanwhile, brush a griddle pan with 1 tbsp of the oil and heat until smoking. Cook the aubergines, peppers and courgettes in batches, adding more oil as necessary. Drain on kitchen paper and set aside.
3.
Heat the oven to 230C (210C fan) 450F, gas 8.
4.
Put the passata into a pan with the garlic and oregano and cook for about 3 minutes. Season with salt and pepper and leave to cool.
5.
Knead the dough once more on a floured work surface, then divide into 2 pieces. Roll each piece out to a thin circle and place on oiled baking trays.
6.
Spread the passata mixture onto the bases, arrange the grilled vegetables on top, add the mozzarella slices, olives and tomatoes and drizzle with olive oil.
7.
Bake in the oven for 12 - 15 minutes or until the cheese is bubbling
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