This can bring thoughts of a very doughy bread but fear not.The recipe below helped bring the right kind of flavours to life & how it was cooked in a deep pan made it super delicious. I love pizza as a comforting meal and even better when you can bake your favourite with such a little effort. The great thing about home baked pizzas is you can add any toppings of your choice – I had a pepperoni pizza ready for my little ones while I styled & clicked this veggie one for us.
- 1 pack,7g active dry yeast
- 1 cup warm water
- 2 cups all-purpose flour
- 1/4 cup oil
- 1 tsp salt
- 1 tsp each dried oregano & basil
- 1/2 tsp garlic flakes
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup Parmesan cheese
- 2 medium green peppers, sliced
- 1 cup pitted black olives
- 1 large onion, sliced
- 1 can diced tomatoes, well drained
- 1 tsp mixed herbs
- 1/2 tsp salt
- 1 tbsp olive oil
- Handful fresh basil leaves for seasoning
Dissolve yeast in warm water in a large bowl. Add 1 cup flour, oil and mixed herbs; combine well & add remaining flour to form a soft dough. Knead for around 10 mins. on a floured surface until smooth and elastic.Grease the dough,cover and leave in a warm place to rise for around 1 hr.
Saute all the veggies of your choice in 1 tbsp olive oil until soft. Add mixed herbs, salt and mix. Once the dough is doubled in size, punch dough down & roll it out to fit into your deep pan/skillet.Transfer into your pan and let the crust drape over edges.
Sprinkle with 1 cup mozzarella. Layer half the vegetable mixture, half the parmesan, olives and tomatoes. Sprinkle again with 1 cup mozzarella. Repeat layers. Fold the crust over to form an edge.
Bake at 220°C for about 25-30 mins. or until the crust is brown,let stand for 10 mins. before slicing.