½ cup tomato pasta sauce
1 cup coarsely grated pizza cheese
100g vine-ripened cherry tomatoes
100g Swiss brown mushrooms, thickly sliced
1 bunch asparagus, woody ends
trimmed, cut into 5cm pieces
1 zucchini, ends trimmed, thinly sliced lengthways
50g marinated feta, crumbled
shaved parmesan, to serve
2 cups plain flour
½ tsp salt
1 cup warm water
2 tsp dried yeast
pinch caster sugar
To make the pizza dough, combine flour and salt in a large bowl. Make a well in the centre. Combine water, yeast and sugar in a small jug. Set aside for 5 minutes or until frothy. Pour into the well. Use a wooden spoon to combine. Turn onto a lightly floured surface; knead for 5 minutes or until smooth. Place in a lightly greased bowl. Set aside, covered, for 1 hour or until dough doubles in size.
Preheat oven to 220°C. Grease a 30cm-round pizza tray.
Punch down centre of the dough with your fist. Press out over the prepared pan.
Spread pasta sauce evenly over the top of the pizza. Sprinkle with cheese.
Top with tomatoes, mushrooms, asparagus, zucchini and feta. Bake in preheated oven for 15 minutes or until golden brown.
Serve sprinkled with shaved parmesan.