Spring Vegetable Pizzas. A delicious vegetarian pizza with greens and basil.
Makes 2 large pizzas
1 cup tomato passata or pizza sauce
2 cups grated pizza cheese
1 bunch asparagus, cut in half crossways, then lengthways
250g broccoli, cut into florets
½ cup peas
210g tub bocconcini cheese, drained, torn
Basil leaves, to garnish
3 cups (450g) bread and pizza flour
2 tsp dried yeast
¼ tsp caster sugar
1 tsp sea salt
To make pizza dough, combine flour, yeast, sugar and salt in the bowl of an electric mixer. Pour in 1¼ cups warm water and beat on low, using dough hook attachment, until a soft dough forms. Add extra water if needed, then continue to knead for 10 minutes or until dough is smooth and springs back when gently pressed. Place dough in an oiled bowl, cover with plastic wrap and allow to sit in a warm area for 1 hour or until doubled.
Preheat oven to 220°C conventional. Grease and line 2 large baking trays. Divide dough in half. Roll each portion into a rough 1cm-thick rectangle and place on prepared trays. Spread with passata or pizza sauce, sprinkle with ¾ of the pizza cheese, then divide asparagus, broccoli and peas between pizza bases. Top with bocconcini and the remaining pizza cheese. On each pizza, form 4 slight hollows in filling and break an egg into each one. Bake for 15 minutes or until golden brown and egg just set.
To serve, cut pizzas into slices and garnish with basil.
SMART TIP: You can make pizzas ahead of time. Simply prepare (omitting the eggs), cover with plastic wrap and chill in fridge until ready to cook.