INGREDIENTS:
Pizza Dough :
- 210g fine wholemeal or chapatti flour
- 90g fine semolina
- ½ tsp fast action yeast
- 1 tsp salt
- 1 tsp sugar
- 1 TBSP extra virgin olive oil
- 170ml lukewarm water
Pizza Dough :
- 3-4 TBSP sun-dried tomato paste or pesto
Toppings :
- 1 small red onion, finely sliced
- ½ small red pepper, sliced
- ½ small yellow or orange pepper, sliced
- 2–3 TBSP canned sweet corn
- 100g fresh pineapple, sliced into thin pieces
- 2 mushrooms, thinly sliced
- 1½ TBSP pine nuts
- 1 tsp dried oregano
- Light sprinkling of cashew ‘parmesan’*, optional
- Garlic, chilli or herb infused olive oil, for drizzling
METHOD:
- Place the flour, semolina, yeast, salt and sugar in a bowl. Pour in the oil and water and stir with a fork until it starts to come together, then work into a dough with your hands. Turn out onto a lightly floured surface and knead for 5-10 minutes until the dough is smooth and springy. Place in a clean, lightly oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1-2 hours. Preheat the oven to 220C (200C fan) / 425F.
- Tip the dough onto a surface dusted with flour and semolina. Knock out the air, then roll into a circle about 25cm / 10” in diameter. Transfer to a lightly oiled pizza tray or non-stick baking sheet. Spread the tomato paste or pesto over the crust and add the veggies. (Be sure to add plenty as they shrink on cooking).
- Blot the pineapple with kitchen paper to remove excess juice before adding to the pizza. Sprinkle on the pine nuts, oregano, cashew ‘parmesan’ and a light drizzle of oil. Place in the pre-heated oven and bake for 20 minutes, or until the centre of the pizza is cooked through.
- This pizza is best served straight from the oven, however it can be served cold and any leftovers make a tasty addition to lunch boxes. The pizza will keep for up to 3 days in the fridge.
*Cashew ‘parmesan’: Grind together ¼ cup cashews and 3 TBSP nutritional yeast. Store in an airtight container in the fridge or freezer.