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Photo of Vegetarian pizza by WW

Vegetarian pizza

13
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Discover the Italian within and make your own pizza bases topped with a selection of Mediterranean vegetables.

Ingredients

Dry yeast

7 g

Caster sugar

½ tsp

Plain flour

300 g, (2 cups)

Olive oil

1 tbs

Tomato pasta sauce

130 g, (1/2 cup), roast garlic and onion)

Asparagus

1 bunch(es), trimmed, halved lengthways

Red capsicum

1 medium, thinly sliced

Yellow capsicum

1 medium

Zucchini

1 medium, cut into ribbons

Mushrooms

100 g, button, thinly sliced

Artichoke hearts, canned, rinsed, drained

100 g, 6 individual, drained, halved

Black olives, drained

⅓ cup(s), kalamata, halved

Extra light cheddar cheese

½ cup(s), grated, (60g)

Instructions

  1. Combine the yeast, sugar and ¾ cup (185ml) warm water in a small bowl. Stand in a warm place for 5 minutes or until frothy. Combine the flour and 1 teaspoon of salt in a large bowl. Make a well in the centre and stir in yeast mixture and oil. Use your hands to bring the dough together in the bowl. Knead on a lightly floured surface for 5 minutes or until smooth.
  2. Preheat oven to 250°C or 230°C fan-forced. Heat two baking trays in oven. Divide dough in half. Roll out each half into a 23cm x 33cm rectangle. Place bases on sheets of baking paper.
  3. Spread pizza bases with the tomato pasta sauce. Arrange the asparagus, capsicum, zucchini, mushrooms, artichokes and olives over pizza bases and sprinkle with cheese. Transfer bases (on baking paper) onto hot baking trays. Bake for 15 minutes or until bases are crisp and vegetables are tender. Serve.

Notes

SERVING SUGGESTION: green salad of rocket and baby spinach.

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