Pizza with Summer Veges

We are now in the middle of summer vegetable season. What could be better than some yummy pizzas. This recipe makes a (very) large baking tray sized pizza. If you want to make normal, round pizzas, this recipe should make 2 or 3, depending on how thick you want the base! I’ve also included both topping recipes I use in class. To be a bit different, these recipes have no cheese. I find it highlights the flavour of the veges. You could always put it on - sometimes I just use a little parmesan!

Base

• 2 & 1/4 tsp yeast

• 2 Tbsp honey

• 1 cup luke warm water

• 2 Tbsp olive oil

• 1 & 1/2 cups plain flour

• 1 tsp salt

Topping 1

• 2 cups tomatoes, diced (or halved or quartered if using cherry tomatoes)

• 2 Tbsp olive oil

• 1/2 bunch basil, torn or shredded

• salt & pepper

Topping 2

• 1 large zucchini, halved and thinly sliced

• 1/2 bunch kale or silverbeet, thinly sliced

• 3 Tbsp olive oil

• mint leaves, shredded

• lemon zest & salt & pepper

Preheat oven to 220C

In a jug, dissolve the yeast and honey in the warm water and stand until frothy. Add olive oil

Pour into bowl containing flour and salt and mix until combined. Knead until combined and smooth (5-10 mins). Add a bit more flour if too sticky

Press into baking paper covered baking tray

Mix topping ingredients together and place on top of base

Bake until base is crispy and cooked through