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Veggie pizza
| Preparation : 45 min | Resting : 1 hr |
| Cooking : 15 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 1 large pizza
:
| 200 | g strong white bread flour |
| 100 | ml water |
| 6 | g fresh yeast |
| 1 | tsp dried oregano (optional) |
| 2 | tomatoes |
| 1 | oignon |
| Fresh basil |
| 35 | ml olive oil |
| 4 | g salt |
| 300 | g mozzarella cheese |
| 6 | tbsp tomato coulis |
| 1 | small courgette |
| chili oil |
| 1 | Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. |
| 2 | Put the salt, flour, oregano, oil and yeast liquid in the main bowl fitted with the dough blade. |
| 3 | Process for 1 minute or until the dough starts to form a ball. If necessary, scrape thebowl walls clean with the spatula and run the processor for a further few secon4. Lift the dough out of the bowl with floured hands and roll it into a ball. Place it in alarge mixing bowl and cover with cling film or a damp cloth. Leave to rise for approx 1 hour. |
| 4 | With floured hands, knock back* the dough by giving it a few gentle punches. |
| 5 | Fill the dripping pan in the oven with water and preheat your oven to 240 °C (gas mark 9). |
| 6 | Roll the dough out. on a floured worktop to form one large pizza base (or two smaller ones). Prick it all over with a fork. |
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