Name: Individual Vegetable Pizzas
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 1 tablespoon dry, active yeast; 1 teaspoon sugar; 1 cup warm water; 2 cup standard flour; 420 gram pasta sauce; 4 medium courgettes, thinly sliced and cooked; 1 large eggplant, thinly sliced and cooked; 150 gram feta, cubed; 1 cup tasty cheese, grated; salt and pepper

Ingredients

1 tablespoon dry, active yeast

1 teaspoon sugar

1 cup warm water

2 cup standard flour

420 gram pasta sauce

4 medium courgettes, thinly sliced and cooked

1 large eggplant, thinly sliced and cooked

150 gram feta, cubed

1 cup tasty cheese, grated

salt and pepper

Method

1.Place the yeast and sugar into a bowl. Add the water and leave in a warm place for approximately 5 minutes.

2.Place the our in a separate bowl and add the yeast mixture. Using your hands, form a dough and knead for at least 4 minutes. Alternatively, place it in your mixer and blend using a dough hook. The mixture should feel elastic.

3.Preheat the oven to 220ºC fan bake and place a baking tray in oven.

4.Roll out the dough into 8 x 65g balls on a lightly floured bench and form into oval shapes. Don’t be alarmed if they start to rise – this is completely normal. Place the bases on the hot tray.

5.Cover the pizza bases with pasta sauce. Top with the vegetables and feta.

6.Sprinkle over the grated cheese and season. Bake for about 10 to 12 minutes until the edge is bronzed and the cheese is bubbling.

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Ingredients

Method

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