Vegetable Pizza

A hot oven, a preheated pizza stone or baking sheet and a well- floured wooden board for sliding the pizza dough into the oven, all help to produce an authentic, crisp-based pizza. To make a thicker, soft crust for a hearty pizza, use the entire 1 quantity pizza dough in the recipe below and spread it on to a baking sheet using greased hands. Try not to spread too much and keep the thickness of the dough to about 3/4th of an inch. If you want a thin crispy crust, just halve the 1 quantity pizza dough recipe and spread it a little thin about 1/4th of an inch or even less if possible. Load with your favorite toppings, also try not to overload with too many toppings. Keep it as minimal as possible.



Also the base for all the toppings, the chunky pizza sauce blends wonderfully with the other topping ingredients. You can even double the sauce recipe as it can be used along with spaghetti or noodles as well and it even stores well in an air tight container in the refrigerator for up to 3 to 4 days and even freezes well for up to a month.

This is the best pizza recipe i have ever come across. Its got the perfect crust(i like a soft thick crust) just like the pan pizzas you get in pizza hut. And now lets go for the recipe..


Serves 2

Ingredients:

1 quantity basic pizza dough

For the pizza sauce:
400 g (13 oz) can chopped tomatoes or can use fresh tomatoes instead
1 garlic clove, crushed
2 tablespoons extra virgin olive oil, plus extra to drizzle
2 tablespoons chopped fresh basil or 1/2 tablespoon dried basil
1/2 teaspoon caster sugar
1/4 teaspoon dried red chilli flakes
1 teaspoons dried oregano
salt and pepper to taste

Other toppings: These are my favorite toppings but you can choose any of your favorites.
2 Capsicums, thinly sliced, any color of your choice
1 onion, thinly sliced
125 g canned sweet corn
150 g (5 oz) mozarella cheese, grated

Method:

Make the pizza dough

Meanwhile, make the pizza sauce. Put the tomatoes, garlic, oil, basil, sugar, chilli flakes and some salt and pepper in a saucepan. Bring to the boil and simmer gently for 25 - 30 minutes until thickened. Adjust the seasoning and transfer to a bowl to cool.


Turn out the risen dough on to a lightly floured surface. Divide the dough in half and roll out one piece thinly to a 30 cm (12 inch) round or make just one big pizza. Put it on a well-floured wooden board.


Top the dough with half the pizza sauce, capsicum, onion, corn and mozzarella. Drizzle with a little oil.






Carefully slide the pizza on to a preheated pizza stone or baking sheet and bake on the middle shelf of a preheated oven, at least 230 deg C (450 deg F), Gas mark 8 or hotter if possible, for 10 to 12 minutes until the base is crisp and the topping is bubbling and golden. Repeat to make a second pizza.


Serve hot. Enjoy!