Vegetarian Pan Pizza
|For pizza base|
|Fresh yeast||1⁄2 Ounce (15 Grams)|
|Lukewarm water||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Wholemeal flour||7 1⁄2 Ounce, sifted and husks returned (1 1/2 Cups / 235 Grams)|
|Olive oil||1 Teaspoon|
|For eggplant and herb topping|
|Eggplant aubergine||1 Small, thinly sliced|
|Olive oil||2 Teaspoon|
|No salt added tomato sauce||3 Fluid Ounce (1/3 Cup / 90 Milliliter)|
|Tomato sauce||2 Tablespoon|
|Chopped fresh oregano||1 Teaspoon|
|Chopped fresh basil||1 Teaspoon|
|Onion||1 , finely sliced|
|Red pepper||1 , finely sliced|
|Button mushrooms||6 , finely sliced|
|Canned pineapple slices||6 1⁄2 Ounce, drained (200 Grams)|
|Black olives||4 , pitted and sliced|
|Grated reduced fat mozzarella cheese||2 Ounce (60 Grams)|
1. To make base, place yeast and sugar in a bowl and mix to combine. Stir in water, cover and stand in a warm draught-free place until mixture is foaming. Place flour in a separate bowl, stir in yeast mixture and oil and mix to make a soft dough.
2. Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place dough in a lightly oiled bowl, cover and stand in a warm draught-free place for 30 minutes, or until dough doubles in volume. Remove dough from bowl, knead on a lightly floured surface, then roll out to make a 25 cm/10 in circle. Place in a 25 cm/10 in nonstick frying pan.
3. To make topping, brush eggplant (aubergine) slices with oil and cook under a preheated hot grill for
3-4 minutes each side or until golden. Spread pizza base with tomato sauce then sprinkle with oregano and basil. Top with eggplant (aubergine), onion, red pepper, mushrooms, pineapple and olives. Sprinkle with cheese.
4. Cover pan and cook over a low heat for 35 minutes or until pizza crust is cooked. Place pizza under a preheated hot grill and cook for 3 minutes or until top is golden.