Rainbow Vegetable Pizza

From cupboard to table in under 20 minutes! This vibrant and tasty veggie 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

My Pizzeria Black Pizza Oven KP010.000BK

Ingredients

Servings

4

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,

Instructions

Step 1

Making the dough

Natural yoghurt adds moisture and helps keep this quick dough soft and tender, while baking powder provides the lift. There’s no need for yeast or proving, so the dough can be prepared in just a few simple steps:

 

  • 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.

 

For more detail on working with this dough, see our classic pizza dough recipe for extra tips on kneading and proving.

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

Baking

Bake your pizzas in the Kenwood My Pizzeria pizza oven, which reaches temperatures of up to 400°C for a crisp, stone-baked base and beautifully melted cheese in just a few minutes. Compact and portable, it's an easy way to get pizzeria-style results at home.

 

  • Preheat the pizza oven to 400°C and allow the baking stone to heat fully before adding the pizza.
  • 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.

 

Tips

 

  • 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.

 

For another quick pizza night idea, try our easy cheesy pizza recipe.

You can also prepare this recipe* with:

Products

My Pizzeria Storm Blue Pizza Oven KPO10.000GY

My Pizzeria Storm Blue Pizza Oven KPO10.000GY