Rainbow Vegetable Pizza

Name: Rainbow Vegetable Pizza
Ingredients: 210 g natural yoghurt; 50 g water; 360 g strong white bread flour, plus extra for dusting; 2 tsp baking powder; 0.5 tsp fine sea salt; coarse semolina, as needed, for dusting; 400 g tinned whole peeled tomatoes; 4 g fine sea salt; 1 Tbsp olive oil; 200 g low-moisture mozzarella, grated; 50 g red onion, finely sliced; 100 g roasted red pepper, drained, finely sliced; 100 g tinned sweetcorn, drained; 100 g cherry tomatoes, halved

From cupboard to table in under 20 minutes! This vibrant and tasty pizza can be endlessly adapted to suit your tastes. For an easy, comforting, yet nutritious dinner, just top with your favourite veggies and bake until crisp and golden.

Difficulty

Low

Time

30 min

Author

Kenwood

This recipe is prepared with:

Products

My Pizzeria Black Pizza Oven KP010.000BK

Ingredients

Servings

Makes

2 x 28 cm (11") pizzas

For the dough

210 g natural yoghurt
50 g water
360 g strong white bread flour, plus extra for dusting
2 tsp baking powder
0.5 tsp fine sea salt
coarse semolina, as needed, for dusting

For the sauce

400 g tinned whole peeled tomatoes
4 g fine sea salt
1 Tbsp olive oil

For the topping

200 g low-moisture mozzarella, grated
50 g red onion, finely sliced
100 g roasted red pepper, drained, finely sliced
100 g tinned sweetcorn, drained
100 g cherry tomatoes, halved

Utensils

Pizza peels, 2 Bowls (medium), KPO10.000BK, KPO10.000GY, Hand Blender

Instructions

Step 1

Making the dough

Add natural yoghurt, water, flour, baking powder and fine sea salt into a medium bowl.

Mix well by hand until the dough begins to come together.

Transfer the dough onto a lightly floured work surface and knead lightly for 1-2 minutes until the dough is smooth and elastic.

Divide the dough into 2 equal pieces and shape each piece into a ball.

Step 2

Making the sauce

Add tomatoes, salt and olive oil into a bowl and blend with a hand blender until smooth.

Step 3

Making the pizzas

Preheat the pizza oven on setting 5 until the light turns off.

Heavily dust a work surface with semolina to prevent the dough from sticking to the peel.

Using a rolling pin, roll each dough ball into a disc about 28 cm (11" in diameter).

Dimple the base of the dough with your fingers, leaving a 1 cm border around the edge to form a crust.

Spread 4 Tbsp of the blended tomatoes on each pizza, avoiding the crust.

Top with mozzarella, onion, roasted red peppers, sweetcorn and cherry tomatoes.

Step 4

Slide the semolina-dusted peels under the pizza and transfer it onto the baking stone, then close the upper lid.

Bake for 4 minutes rotating the pizza halfway through, until the dough is cooked through and the cheese is bubbling.

Transfer the pizza onto a serving plate and repeat the same process with the second pizza.

Serve.

Tip: This recipe makes more sauce than needed for two pizzas – any leftovers can be portioned and frozen in an airtight container, ready to go for your next pizza party. Dusting your work surface and pizza peels with coarse semolina is the best way to prevent your dough from sticking. If you cannot find coarse semolina, you can use flour instead, however, it may burn more quickly when the pizza is placed on a hot pizza stone.

You can also prepare this recipe* with:

Products

My Pizzeria Storm Blue Pizza Oven KPO10.000GY