Veggie Lover's-style loaded veggie pizza

Ingredients

Dough (for 2 pizzas)

• 500 g strong bread flour
• 7 g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 320 ml warm water
• 2 tbsp olive oil

Tomato sauce

• 1 × 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 garlic clove, crushed
• Salt and pepper

Topping

• 250 g mozzarella, shredded
• 100 g chestnut mushrooms, sliced
• 1 red bell pepper, sliced
• ½ red onion, thinly sliced
• 80 g tinned sweetcorn, drained
• 60 g pitted black olives, halved
• 2 tbsp olive oil

Method

1. Dough. Overnight cold ferment.
2. Pre-cook mushrooms. Sauté sliced mushrooms in a dry pan over high heat for 4–5 minutes until they’ve released their water and started to brown. Set aside.
3. Sauce. Blend all sauce ingredients.
4. Shape + top. Stretch dough, sauce sparingly, mozzarella. Distribute vegetables evenly.
5. Bake. 230°C oven, 12–15 minutes until crust is golden and vegetables have charred edges.
6. Rest + finish. 2 minutes. Drizzle olive oil, season.

Tips

• Pre-cook the mushrooms. This is the difference between a soggy pizza and a great one.
• Less sauce on veggie pizzas. The vegetables release water as they cook.
• Don’t pile vegetables in the centre — distribute evenly so the crust stays crispy all the way to the edge.