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Loaded Vege Pizza
This recipe is a great way to pack in the veggies at dinner time. It’s a perfect one to try with the kids too – everyone can get involved decorating their pizzas with vegetables of their choice.
200g strong white flour
2 tsp salt
1 tsp dried yeast
150ml tepid/warm water
1tbsp olive oil
1 courgette, thinly sliced
3-4 Asparagus spears, cut into 3cm chunks
1 red pepper, thinly sliced widthways
1 handful frozen peas
1 tbsp dried chilli flakes (use ½ tbsp if you prefer less spice)
2 tbsp grated parmesan
1 tbsp oregano
5 tbsp Passata
1 handful basil leaves
Salt & Pepper
Preheat your oven to 200C
In a large mixing bowl (or stand mixer) add the yeast, water, flour and salt. Mix well with a spoon (or dough hook attachment if you’re using a stand mixer) until you have a soft dough.
Tip out the dough onto a lightly floured surface and knead for 3-4 minutes. If you’re using a stand mixer, continue to mix with the dough hook on a medium speed for 3 minutes.
Place the dough a clean mixing bowl, cover with a tea towel and leave to one side whilst you prepare your vegetables.
Add the chopped pepper, courgette and asparagus to a roasting tin, drizzle with olive oil and season with salt, pepper and ½ tbsp chilli flakes and roast for 10 minutes or until everything is soft.
Whilst the veggies are roasting add the passata and oregano to a bowl and give it a good mix. Season with a little salt and pepper and mix again.
After 10 minutes, remove the veggies from the oven and leave to one side to cool slightly.
Whilst these are cooling, line a large oven tray with greaseproof paper and brush a little olive oil over the paper. Tip your pizza dough onto the greaseproof and use the tips of your fingers to push out the dough until you have a 30cm round, thin pizza base. If you find the dough is sticking to your fingers, dust your hands with a little flour.
Once the pizza base is ready, spoon on the passata mix and spread evenly. Scatter over your mozzarella, roasted veggies, frozen peas and parmesan cheese. Drizzle a little olive oil over the top and place your pizza in the oven – turning up the temperature to 250C. Bake for 20 minutes or until the cheese is bubbling and you have a nice golden crispy crust.
Finish with the remaining chilli flakes, a couple of fresh basil leaves and a pinch of salt and pepper.
You can use any vegetables in your fridge or any that are coming into season. The recipe below uses vegetables that come into season around May/June time.