Eat the rainbow pizza
Pizza needn’t be an unhealthy treat – this quick and easy recipe is loaded with a colourful array of vegetables. Prepare all the veg, then let the kids pick their favourites to decorate their dough.
Ingredients
- 225g/8oz strong white flour, plus extra for dusting
- 225g/8oz strong wholemeal flour
- 1 tsp fast-action dried active yeast
- 1 tsp fine sea salt
- 4 tsp olive oil, plus extra for the bowl
For the topping
- 160²µ/5¾´Ç³ú sweet potato, peeled and cubed
- 300²µ/10½´Ç³ú passata
- 1 tsp dried oregano
- 300²µ/10½´Ç³ú 50% reduced-fat mature cheddar, grated
- 2 red peppers, seeds removed, thinly sliced
- 2 orange peppers, seeds removed, thinly sliced
- 240²µ/8½´Ç³ú sweetcorn (tinned or frozen)
- 240²µ/8½´Ç³ú button mushrooms, thinly sliced
- 240²µ/8½´Ç³ú broccoli, thinly sliced
- ½ small red onion, thinly sliced
- 80²µ/2¾´Ç³ú pitted Kalamata olives
- 80²µ/2¾´Ç³ú kale, thick stalks discarded, leaves roughly chopped
- freshly ground black pepper
Method
Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven.
Tip all the flour into a large bowl, add the yeast, salt and olive oil and stir well. Make a well in the centre, then pour in 325ml/11fl oz warm water and gradually incorporate the flour into the liquid to make a soft, sticky dough.
Tip onto a lightly floured work surface, dust your hands with flour and knead the dough for 5 minutes, until smooth and springy. Set aside for 15 minutes in a lightly oiled bowl, covered with a clean tea towel.
While the dough rests, bring a saucepan of water to the boil over a high heat and cook the sweet potato for around 10 minutes, until soft. Drain and set aside.
Mix the passata with the oregano and black pepper in a bowl.
Tip the dough out onto the floured work surface and knead briefly. Roll into a log, then cut into four equal pieces. Roll each piece out into a rough circle, about 5mm/¼in thick – the thinner the dough, the crispier the pizza.
Cut four sheets of greaseproof or baking paper just bigger than the pizzas. Lay the dough on top – this will make it easier to transfer to the hot oven trays.
Spread the passata over the dough, then scatter the cheese over the top. Arrange the vegetables of your choice in concentric circles from the outside in, to cover the cheese.
Slide a flat baking sheet under a pizza and paper and transfer to the hot tray in the oven. Repeat with each pizza. Bake for 12–15 minutes or until golden brown and crisp. Serve hot.
Recipe Tips
If you have time, or want to make this in advance, either leave the dough at room temperature for no more than 1½ hours, or until doubled in size, or place in the fridge for up to 4 hours.
