Vegetable Whole Meal Pizza​

Yield: 5 Pizza​​

Safety Tip

Make sure to always properly wash and disinfect fruits and vegetables before preparing and eating.​​

Replace the sponge frequently – even if you take steps to clean sponges, they should be replaced regularly. Harmful bacteria can multiply quickly in old and smelly sponges.​

Store raw eggs and egg products in the coldest part of the fridge and not on the door shelves to keep them safe.​

Health Tip

Vegetables provides us with fiber that helps with digestion, and it contains vitamin C that helps fight infections. It is recommended to consume 1 cup of raw leafy vegetables.​

Ingredients :

Whole Wheat Pizza Dough:

• Lukewarm water 120 ml
• Sugar ½ tsp Olive oil 1 tbsp Yeast 1 tsp
• Whole wheat flour 180 gm Parmesan cheese (grated) 1 tbsp
• Sea salt ½ tsp

Toppings:

• Peeled Tomatoes 500 gm Dried oregano 2 tbsp Olive oil 250 ml Mozzarella cheese 3 kg
• Coloured capsicum (Sliced) ½ cup
• Zuchinni (sliced) ¼ cup Onions (sliced) ¼ cup Corn 4 tbsp
• Mushroom (Sliced) ¼ cup

Method:

1. Wash your hands and make sure that all food preparation surfaces, containers and utensils are clean.
2. Preheat oven to 275˚C.
3. Whisk water, sugar, oil and yeast in a liquid measuring cup to dissolve.
4. Combine flour, parmesan, and salt in food processor until combined. Slowly pour in the water mixture and combine to make a soft dough.
5. Move the dough onto a floured work surface and quickly knead dough a few times until it comes together.
6. Breakdown the dough into 70gm balls and leave on a tray to prove.
7. In a sauce pam crush the tomatoes for the pizza sauce and combine with oregano and half of the olive oil. Season as required.
8. Roll out the dough balls into round discs and layer the sauce over the pizza dough. Add the toppings and sprinkle cheese on top.
9. Bake the pizza with sauce and the toppings on the top of the rack of the oven until the crust and cheese are lightly golden, drizzle with olive oil. Cut into wedges and serve.