Vegetable Pizza
Serves: 4
Cost CuttingEco FriendlyFreezes Well
Made with rich black olives, broccoli, fennel and Pilgrims Choice Mature Cheddar, this mouth-watering dish is the ideal recipe to serve up when entertaining family and friends.
Ingredients:
40g broccoli50g fennel
1 small red onion
150g Pilgrims Choice Mature Cheddar
tomato puree
basil leaves
chilli flakes
black Kalamata olives
lemon oil, to drizzle
Pizza base
1 tsp sea salt
1g dried yeast sachet
½ tbsp golden caster sugar
2 tbsp olive oil
325ml lukewarm water
500g white bread flour
method:
- First, make the pizza base. Sieve the flour and salt on to a clean work surface, and make a well in the middle.
- In a jug, mix the yeast, sugar, olive oil and water, and leave it for a few minutes. Pour the mixture into the well, and mix together to combine. Knead until it has a smooth springy touch.
- Place the dough in a flour dusted bowl, cover with a damp cloth and leave in a warm room for about an hour.
- Remove the dough and knead to knock out the air - it is now ready to use. Roll the dough out to make a nice thin base.
- Preheat the oven to 190C/375F/Gas 5. Add the tomato puree along with some chopped basil (reserving a few whole leaves to use as a garnish). Sprinkle on the 150g Pilgrims Choice Mature Cheddar and add the toppings.
- Bake for 10-12 minutes until golden.
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