Homemade Vegetable Pizza

Following on from my post yesterday, this is another ‘healthy’ version of a typically unhealthy dish. I love pizza, but I haven’t actually made one from scratch for a long time, and I thought it was about time this should change.

I don’t think I’ve ever met anyone who doesn’t like pizza, but it is something which is rarely made at home. Although more time consuming than taking a ready-made pizza out of the plastic wrapping and throwing it in the oven, I think home made pizzas are immensely satisfying, surprisingly easy and definitely more tasty!

I made this one vegetarian but, as is the wonderful draw of pizzas, you could of course add any toppings you like.

This will make one large pizza (enough to serve 2) and takes around an hour in total to make.

Homemade Vegetable Pizza

10g fast action yeast

285g spelt flour

1 tbsp olive oil

1 onion

2 cloves garlic

3 tomatoes

75g tomato puree

1 tsp oregano

1 tsp capers

1/2 courgette

1 beetroot

50g goats cheese

25g feta

1. Preheat the oven to 200 degrees.

2. Mix the yeast with 200ml warm water and leave, covered with a tea towel, for 15 minutes.

3. Now make your tomato sauce. Chop the onion and garlic and add to a saucepan with the olive oil. Put on a medium heat for 2 minutes, then add the chopped tomatoes and oregano. Season with salt and pepper, and cook for 3-4 minutes. Stir in the tomato puree and capers, then turn off the heat.

4. To make the dough, weigh out the flour and add to a bowl. Make a well in the centre and tip in the yeast mixture. Using your hands, gradually mix the two together until they form a dough.

5. Tip out onto floured surface and knead until the dough comes together fully and stops splitting – this will take about 10 minutes. Roll into as much of a circular shape you can manage. Lay a sheet of kitchen foil on a baking tray, and put your pizza base onto the kitchen foil.

6. Add the tomato sauce to the pizza base in an even layer. Thinly slice the courgette and beetroot, and crumble your feta and goats cheese. Compile your topping and pop the piza in the oven. It’ll take 15-20 minutes; it’s ready when the base is cooked all the way through.