Mediterranean Vegetable Pizza

Ingredients

• 8 tomatoes (roughly 2 kilos)
• 1 tsp tomato concentrate
• 1 garlic clove
• Pinch of dried basil and oregano
• Small handful fresh basil
• Pinch of black pepper
• 1 tsp salt (approx)
• 1 zucchini
• handful of mushrooms
• ½ each of red and yellow bell pepper
• handful green and black olives (stones removed)
• handful fresh/frozen sweetcorn
• 1 pack mild gouda slices
• 3 cups of bread flour
• 1 cup of lukewarm water
• 1 tbsp of dried active yeast
• 1 tsp of salt
• ½ tsp of sugar
• 3 tbsp mild olive oil
• 1/2 cup coarse semolina

Instructions

1. 1

   --- To make the tomato sauce ---

2. 2

   In a pot, drizzle some mild olive oil, add the roughly chopped tomatoes, with the salt, black pepper, tomato concentrate and dried oregano and basil

3. 3

   Bring to the boil then reduce to a simmer for at least 40 minutes

4. 4

   Remove the garlic and blitz with a hand blender so you have a smooth sauce.

5. 5

   Add the roughly chopped fresh basil. Taste the sauce and adjust the seasoning if necessary. Set aside

6. 6

   --- To make the dough ---

7. 7

   Add 1 cup of lukewarm water (make sure it is not too hot by testing with your finger) to a small bowl

8. 8

   Add the sugar and yeast to the water and stir well until it dissolves. Leave for 10 minutes allowing the yeast to ferment

9. 9

   In a large bowl, add the salt and flour, oil and yeast liquid and bring together to form a rough dough

10. 10

    If kneading by hand, turn out into a floured surface and knead for 10 minutes so the dough springs back when you poke it. Knead for 8 minutes if you are using a stand mixer on the first setting, and if using a food processor, knead for 1 minute using a dough blade

11. 11

    Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp tea cloth, leave to rise in a warm place for around 2 hours or until doubled in size

12. 12

    --- To prepare the toppings ---

13. 13

    Secure the 2mm slicer in the food processor and ass the zucchini, red and yellow peppers, and mushrooms

14. 14

    Prepare the fresh or frozen sweetcorn and roughly chop the olives. Set all the toppings aside

15. 15

    --- To assemble the pizza ---

16. 16

    Once risen, knock back the dough and shape into a ball. Divide into 6 dough balls and sprinkle over a little semolina. Cover with the tea cloth as you make the first pizza

17. 17

    Turn on the oven to the highest setting (usually 230°C/450 F)

18. 18

    Dust the board with a small handful of semolina and flour. Roll out the first dough ball, flip and roll again until it is around 1/2 cm thick

19. 19

    Spoon on a thin layer of tomato sauce, add the vegetables and transfer to the oven for around 7 minutes when the crust begins to brown

20. 20

    Take the pizza out and tear up the mild gouda slices to cover most of the pizza. Put back in the oven for 2 minutes until the cheese melts

21. 21

    Repeat with the other pizzas