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02 January 2013,05:05 by
Ponmathi Srilekha.S

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VEGETABLE HEAVEN PIZZA

Makes :
2 pizzas

Preparation Time :
40 minutes

Cooking Time :
35 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.
  • Bring a small saucepan of lightly salted water to the boil. Add the asparagus spears and cook for 2-3 minutes.
  • Drain and plunge into ice cold water for about 2 minutes. Drain well.
  • Divide the pizza sauce between the two pizza bases, spreading almost to the edges.
  • Place the cooked asparagus all around the pizza bases with the cut ends at the outside edges and the tips in the centre.
  • Scatter over the remaining vegetables, tomatoes and olives and top with the cheese. Season to taste with salt and pepper.
  • Bake in the preheated oven for 15 minutes or until the cheese is melting and turns golden and the bases are crisp. 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

  • 200 grams artichoke hearts in oil, drained and quartered
  • 250 grams ready-prepared tomato pizza sauce
  • 50 grams mixed olives, stoned and halved
  • 250 grams mozzarella cheese in brine, drained and roughly torn
  • 150 grams asparagus spears, trimmed
  • 250 grams Button mushrooms, wiped and thinly sliced
  • 150 grams cherry tomatoes, thinly sliced
  • Salt and pepper

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