Twisted vege pizza

Pizza dough (makes 8)

200ml warm water

10g dried yeast

9g sugar

115g wholemeal flour

250g high grade flour

12g salt

20ml Grove avocado extra virgin oil

Place warm water in a small bowl and crumble yeast into it. Add sugar and leave to ferment for 10 minutes. Combine flours and salt in an electric mixer bowl. Then add fermenting yeast and oil. Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size. Knock dough back and form into 100g balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls out into pizza bases and place on baking trays or in pizza trays. 

Pizza topping

1 punnet cherry tomatoes

2 tbsp olive oil

pinch salt & pepper

1 x 400g tin lentils in springwater, drained

2 courgettes

200g fresh buffalo mozzarella

1 cup fresh oregano leaves

50g pecorino, finely grated

2 cups flat leaf rocket

 

Preheat oven to 220*C. Place tomatoes in roasting dish with olive oil, salt and pepper. Roast until skins begin to burst. Using a julienne peeler, peel courgettes into long “noodles”.  Spread pizza sauce (either store bought or homemade - see recipe below) over bases. Add lentils, chunks of mozzarella, courgette noodles, cherry tomatoes and oregano leaves. Finely grate pecorino over pizzas, season, and cook in oven for 10 minutes. Garnish with rocket then top with more finely grated pecorino.

 

Chunky pizza tomato sauce (makes about 1 cup)

1 small onion, finely diced

2 cloves garlic, crushed

1 x 400g tin whole peeled tomatoes

leaves from 1 sprig rosemary

1 tbsp honey

pinch salt & pepper

 

Combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one third.