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Early Summer Pizza

An abundance of sprouting broccoli (and zucchini not yet ready!) calls for a vegetable-stacked pizza on a crispy crust. The corn & tomato sauce adds a Mexican vibe. Up your five-a-day vegetable intake by combining it with a green salad. Chickweed is a bit bossy in my glasshouse at present so I've ended up with a 50/50 mix with mesclun greens, coriander & parsley.




The Dough:

3/4 - 1 C warm water

1 teaspoon dried instant yeast

1/2 t raw sugar

3 C flour - organic wholemeal or gluten-free

1 t sea salt

1/4 C extra virgin olive oil

  • In a bowl, place the water, yeast & sugar. Set aside in a warm spot for 15 minutes.

  • Place the flour and salt in a separate bowl. Add the yeast mixture & oil and form into a dough.

  • Knead the dough on a lightly floured bench for 5 minutes until stretchy smooth.

  • Oil a clean bowl with a little olive oil, and place the dough ball in. Cover with a clean teatowel & sit for 3 hours.

  • Roll out flat into the desired shape ready for topping..

The Tomato Sauce:

2 tins (400g) chopped organic tomatoes

2 T balsamic vinegar

1 teaspoon dried garlic granules (or 3 cloves fresh)

1 teaspoon smoked paprika

1 teaspoon cumin

1/4 teaspoon chili powder

1 teaspoon sea salt

  • Place everything in a pot, mix, and gently bring to a boil. Simmer gently (stirring regularly) for 30 minutes until reduced into a dense sauce.

The Pizza:

1-2 C sliced mushrooms

1-2 C lightly steamed sliced broccoli or asparagus

1 can of corn kernels, drained

1 block (200g) goat cheese, cubed

Extra grated pecorino or parmagiano

To decorate: sundried tomato strips, olives, chopped fresh or dried herbs.


To Assemble:

  • Spread the base with tomato sauce (there will be leftovers) add vegetables, and top with the cheese. Arrange the sundried tomatoes, olives & herbs. Further top with a lug of olive oil.

  • Bake in a preheated oven at 190 degrees C for 20 minutes or until base is crispy and toppings golden.



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