Seasonal Veg Pizza
Thursday, 5th January 2017 by Chen
seasonal veg pizza

This works a treat with kids. 



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



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.