Veggie Packed Pizza
Serves: 6
Prep time: 10 minutes
Cook time: 15 minutes
1 ½ serves per portion
Recipe courtesy of Judy Stubbs, Maleny Branch
Ingredients:
- 1 tablespoon polenta (cornmeal)
- 1 cup natural yoghurt
- 1 ½ cups self-raising flour
- ½ tablespoon olive oil
- ½ cup pizza sauce
- ½ cup leftover roast vegetables (e.g., potato, sweet potato, pumpkin), thinly sliced
- ¼ medium red onion, thinly sliced
- ½ cup red or green capsicum, thinly sliced
- ½ medium zucchini, thinly sliced
- ½ cup mushroom, sliced
- ½ cup spinach or basil leaves
- ½ cup mozzarella or reduced fat cheddar, grated
Method:
- PREHEAT oven to 230oC. Line two baking trays with baking paper and sprinkle polenta over the top of each.
- COMBINE yoghurt and flour in bowl until they just come together.
- KNEAD on a well-floured surface until smooth, add more flour if too sticky. This may take up to 10 minutes. Rest the dough for 5 minutes.
- SHAPE the dough into two (round or square) pizza bases.
- PLACE bases on trays and brush with olive oil. Spread pizza sauce evenly over dough.
- TOP with a selection of vegetables.
- SPRINKLE with cheese and bake for 10-15 minutes each.
What's Great About It:
This veggie packed pizza is a healthy twist on a takeaway meal! Clear out the fridge and add any leftover veggies to this pizza. Top with fresh herbs for added flavour and freshness.
