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.