Name: Vegetarian pizza
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2
Ingredients: 2 teaspoon dried yeast; 1/2 teaspoon sugar; 1/2 cup warm water; 1 1/2 cup plain flour, sifted; 1 teaspoon oil; 1/4 cup low-salt tomato paste; 1/2 cup (420g) can red kidney or pinto beans, drained; 1 small red onion, sliced thinly; 1 small zucchini, sliced thinly; 1 small red capsicum, sliced thinly; 4 baby mushrooms, sliced thinly; 1/4 cup light mozzarella, shredded; 1 1/2 tablespoon parmesan, grated; 1 1/2 tablespoon fresh basil leaves, to garnish

Vegetarian pizza

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Serves 2

Prep

25M

Cook

25M

Total

50M

Ingredients

2 teaspoon dried yeast

1/2 teaspoon sugar

1/2 cup warm water

1 1/2 cup plain flour, sifted

1 teaspoon oil

1/4 cup low-salt tomato paste

1/2 cup (420g) can red kidney or pinto beans, drained

1 small red onion, sliced thinly

1 small zucchini, sliced thinly

1 small red capsicum, sliced thinly

4 baby mushrooms, sliced thinly

1/4 cup light mozzarella, shredded

1 1/2 tablespoon parmesan, grated

1 1/2 tablespoon fresh basil leaves, to garnish

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.In a large bowl, add yeast and sugar; stir in water. Cover; let stand in a warm place for about 10 minutes, or until mixture is frothy.

3.In another large bowl, add flour; stir in yeast mixture and oil. Using your hands, mix to a firm dough.

4.Turn dough onto a floured surface; knead for about 5 minutes, or until dough is smooth and elastic.

5.Return dough to bowl; cover. Let stand in a warm place for about 45 minutes, or until doubled in size. Turn dough onto a lightly floured surface; knead until smooth.

6.Roll dough large enough to line a 20-cm pizza tray. Spread dough with paste; top with remaining ingredients, except basil. Bake for about 25 minutes, or until crust is crisp. Serve sprinkled with basil leaves.

7.Bake for about 25 minutes, or until crust is crisp. Serve sprinkled with basil.

Uncooked pizza can be made 3 hours ahead; cover, refrigerate, until required.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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