This works a treat with kids.
For the dough:
Put the two flours in a large bowl with the salt and yeast. Mix well. Add the oil and 325 ml warm water and mix to a rough dough. Tip out the dough on to a work surface and knead for 5-10 mins. Trickle a little oil into a bowl, add the kneaded dough and turn it in the oil so it is covered with a light film. Cover with a tea towel and leave in a warm place to rise until doubled in size, for at least an hour. Then shape into pizza shapes.
For the pizza:
Heat the onions in the oil till soft.
Spread the tomato puree on the pizza dough.
Distribute the root veg pieces, then the cheeses and season. Trickle a little oil over the pizzas before cooking for 10 mins at 200C.
For the dough (makes 3 pizzas):
250 grams plain white flour
250 grams strong white flour
1 ½ teaspoons sea salt 1
1 teaspoon instant dried yeast
1 tablespoon olive oil
For the pizza:
3 tablespoons olive oil plus a little extra to trickle
2 onions, finely sliced
5 tablespoons tomato puree
150g root veg or other seasonal veg of choice e.g. thickly sliced beetroot
75g cheddar
1 ball mozzarella
Sea salt and pepper