My Wholemeal Vegie Pizza
Sarah Kirby
(As requested by my brother, Mark!)
Vegetables:
Whatever variety you like!
My favourites are: Parsnip, Pumpkin, Sweet Potato,
Carrots, Beetroot, Zucchini, Spanish onion, Garlic.
Fresh Rosemary
Olive Oil
Salt & Pepper
Dough:
1.5 cup Wholemeal Self Raising Flour
Half cup of water
Extra flour for dusting
Sauce:
400g Tin Chopped Tomatoes
Bunch of Basil
Half Garlic Clove
Red Wine Vinegar
Topping:
125g ball of Mozzarella
Shaved Parmesan Cheese
Half a fresh red chilli
Pine Nuts
DIRECTIONS
1) Roast Veg
Heat oven to approx 210 (aka HOT!). Chop a mixture of your favourite veges into bite-sized cubes and wedges. (Root vegetables are best!). Transfer to a roasting dish and sprinkle with olive oil, salt, and pepper. Toss together to coat, and arrange a few springs of rosemary around the tray. Then pop in the oven for 10-15mins. Whilst cooking, prepare dough, and sauce.
TIP: Use whole bulbs of garlic, with skin on – delicious roasted!
Just slice the top off the bulb, and place top down in the oil, so that the cloves can soak it up.
2) Dough
Add SR Flour, water, oil, salt & pepper to your food processor/ blender. Use the regular chopping blade to mix. Whizz for less than a minute, until it forms a gluggy ball. Spoon dough onto a floured surface (bench top), then sprinkle more flour over the dough. Roll out with floured rolling pin, til dough is approx 8mm thick.
To lift, fold in the left and right ends, then top and bottom, to form a parcel. Transfer to pan and unfold. Push dough around to cover pan.
Rinse food processor to make sauce!
3) Sauce
Of course you can use a jar… but fresh is SO much healthier and tastier!
Using the food processor again, add the tin chopped tomatoes, a few handfuls of basil, half garlic clove, a drizzle of red wine vinegar, a dash of olive oil, and pinch of salt. Blend until smooth. Tip the sauce over the pizza, and spread around evenly.
If you haven't already... take the veges out of oven, and set aside.
4) Topping
Break off chunks of mozzarella and distribute around pizza. Layer with roast vegetables, and finally cover with shaved Parmesan, finely diced chilli, & pine nuts.
Bake on top shelf of oven for 8-10mins. Then check, cut, turn, possibly cook for another 5mins - depending on your oven. Cook to your perfection!
Slice and serve with a rocket salad and a glass of red. Enjoy!
Serves 4