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Mediterranean Vegetable Pizza

Homemade pizza with zucchini, mushrooms, olives, sweetcorn and red and yellow peppers

Course Main Course
Cuisine Mediterranean
Keyword Baking, Child friendly, Homemade
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 6 pizzas
Author Zaatar and Zaytoun

Ingredients

For the tomato sauce

  • 8 tomatoes roughly 2 kilos
  • 1 teaspoon tomato concentrate
  • 1 garlic clove
  • Pinch of dried basil and oregano
  • Small handful fresh basil
  • Pinch of black pepper
  • 1 teaspoon salt approx

For the toppings

  • 1 zucchini
  • handful of mushrooms
  • ½ each of red and yellow bell pepper
  • handful green and black olives stones removed
  • handful fresh/frozen sweetcorn
  • 1 pack mild gouda slices

For the dough

  • 3 cups of bread flour
  • 1 cup of lukewarm water
  • 1 tablespoon of dried active yeast
  • 1 teaspoon of salt
  • ½ teaspoon of sugar
  • 3 tablespoon mild olive oil
  • ½ cup coarse semolina

Instructions

To make the tomato sauce

  1. In a pot, drizzle some mild olive oil, add the roughly chopped tomatoes, with the salt, black pepper, tomato concentrate and dried oregano and basil

  2. Bring to the boil then reduce to a simmer for at least 40 minutes

  3. Remove the garlic and blitz with a hand blender so you have a smooth sauce.

  4. Add the roughly chopped fresh basil. Taste the sauce and adjust the seasoning if necessary. Set aside

To make the dough

  1. Add 1 cup of lukewarm water (make sure it is not too hot by testing with your finger) to a small bowl

  2. Add the sugar and yeast to the water and stir well until it dissolves. Leave for 10 minutes allowing the yeast to ferment

  3. In a large bowl, add the salt and flour, oil and yeast liquid and bring together to form a rough dough

  4. If kneading by hand, turn out into a floured surface and knead for 10 minutes so the dough springs back when you poke it.

    Knead for 8 minutes if you are using a stand mixer on the first setting, and if using a food processor, knead for 1 minute using a dough blade

  5. Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp tea cloth, leave to rise in a warm place for around 2 hours or until doubled in size

To prepare the toppings

  1. Secure the 2mm slicer in the food processor and ass the zucchini, red and yellow peppers, and mushrooms

  2. Prepare the fresh or frozen sweetcorn and roughly chop the olives. Set all the toppings aside

To assemble the pizza

  1. Once risen, knock back the dough and shape into a ball. Divide into 6 dough balls and sprinkle over a little semolina. Cover with the tea cloth as you make the first pizza

  2. Turn on the oven to the highest setting (usually 230°C/450 F)

  3. Dust the board with a small handful of semolina and flour. Roll out the first dough ball, flip and roll again until it is around ½ cm thick

  4. Spoon on a thin layer of tomato sauce, add the vegetables and transfer to the oven for around 7 minutes when the crust begins to brown

  5. Take the pizza out and tear up the mild gouda slices to cover most of the pizza. Put back in the oven for 2 minutes until the cheese melts

  6. Repeat with the other pizzas