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Vegetable Pizza

Serves: 4

Cost Cutting Eco Friendly Freezes 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.

Vegetable Pizza Recipe: Veggie Magazine

Ingredients:

40g broccoli

50g 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.
Print Recipe www.pilgrimschoice.com " target="_blank"> www.pilgrimschoice.com

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