Ready Time: 1 hrs 18 mins
Preparation Time: 60 mins
Cooking Time: 18 mins
Serves:
Ingredients
Base
- 90mls warm water
- ½ tsp yeast
- ¼ tsp sugar
- ¼ tsp salt
- 15ml olive oil
- 150g bread flour
Toppings
- ¼ cup passata
- 3 Swiss brown mushrooms, sliced
- 1 large zucchini, thinly sliced lengthways
- 1 large clove garlic, chopped
- 1 tbsp. olive oil
- ½ cup goat cheese
- 60g pizza cheese
- Salt and pepper
- Micro basil
- 1 tbsp. pine nuts, toasted
Method
To make the pizza base
- In a bowl, combine the water, yeast and sugar and allow to stand in a warm place for 5 - 10 minutes.
- Add the salt, oil and flour. Using the hand mixer with the dough hooks attached, mix on speed 1 until a ball is formed.
- Transfer dough to a lightly floured surface and gently knead for 3 minutes or until the ball is elastic.
- Place ball back into the bowl, cover with glad wrap and stand in a warm place to rise for 60 minutes.
- Turn the dough ball back out onto a lightly floured surface and roll out to a 30cm circle.
To assemble the pizza
- Preheat a fan forced oven to 210°C
- Place the pizza dough on a greased pizza tray and spread passata evenly over pizza base.
- Mix the zucchini, garlic and olive oil together in a bowl. Arrange the mushrooms, zucchini mix and goat cheese evenly over the pizza base.
- Sprinkle the pizza cheese evenly over the top and season with salt and pepper.
- Place in the oven on the lowest level and cook for 18 minutes.
- Remove from the oven and sprinkle micro basil and toasted pine nuts over the pizza.
- Slice and serve.