VEGETABLE FOUR SEASONS PIZZA

Makes :

1 large pizzas

Preparation Time :

40 minutes

Cooking Time :

25 minutes

Preparation Method :

Sift the flour into a mixing bowl and add the yeast and salt, making a small well in the top. Mix the water and oil together into the bowl and gradually combine to a sticky dough.
Lightly flour the work surface and knead the dough for about 10 - 12 minutes, until it is smooth and elastic.
Cover the dough with some lightly oiled clingfilm and leave to rise for about an hour or until it has doubled in size.
Knock back the dough by gently kneading for about a minute, then divide into two balls.
To roll out the dough, flatten each ball, roll out on a lightly floured work surface, giving a quarter turn between each roll.
Preheat the oven to 220°C / 425°F / Gas Mark 7. Place the pizza bases on two baking trays, using a rolling pin to transfer them from the work surface.
Spread the pizza sauce over the pizza base, almost to the edges. Place the onion and red pepper pieces on one quarter of the base, the olives and capers on the next quarter, the mushrooms on the next and the green pepper and artichoke pieces on the fourth quarter. Scatter over the cheese and season to taste with pepper.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melting and turning golden and the base is crisp underneath. Serve immediately.

INGREDIENTS

Basic Pizza Dough

250 grams strong white flour, plus extra for dusting
150 ml hand-hot water
2 tablespoon cooking oil, plus extra for kneading
1 teaspoon easy-blend dried yeast
Salt, to taste

Topping

250 ml ready-prepared tomato pizza sauce
½ red onion, finely sliced
½ red pepper, deseeded and finely sliced
25 grams black olives, stoned and halved
1 tablespoon capers in brine, drained
75 grams button mushrooms, sliced
1 green pepper, deseeded and finely sliced
50 grams artichoke hearts in oil, drained and halved
250 grams mozzarella cheese in brine, drained and roughly torn
Pepper

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