Pizza Recipe to Share

This will make a seriously delicious pizza well worth the effort. The tomato sauce will yield more than is required. Simply freeze the spare for another day. The sauce is perfect as a base for any pasta dish. If you want to save one the pizzas for another day remove from the oven when almost cooked. Allow to cool thoroughly then wrap in cling film and place in the freezer.

Preparation notes

Makes 2 large pizzas (serves 8)
Cooking time: 20 minutes, plus 90 for the dough to rise
Preparation time: 45 minutes


350g 00 flour or plain flour
2 tsp salt
7g instant dried yeast
1 tsp sugar
2 tbsp olive oil
240ml warm water

For the tomato sauce:
1 tbsp olive oil
1 onion, diced
1 celery stick, sliced
100g carrot, sliced
30g garlic, crushed
1 kg (2 cartons) of passata
8g fresh thyme
10g fresh basil or 2 tsp mixed dried herbs
200ml vegetable stock
100g sundried tomato paste

For the Topping:
1 onion, thinly sliced
1 red pepper, sliced
1 yellow pepper, sliced

Extra toppings ingredients:
50g Olives
200g sliced mushrooms
150g Mozzarella cheese, grated
1 tsp dried mixed herbs

Optional extras:
Chopped chillies
Sundried tomato paste
Chipotle paste, artichokes, capers


Start with the dough.

1. Place all of the ingredients into a bowl and mix using your hand.
2. As the dough starts to come together turn it out onto a lightly floured surface a kneed for 5 minutes. The dough will start to become elastic as you work it.
3. Lightly oil a clean bowl and place the dough in it then cover with a clean cloth and place in a warm spot to allow to rise for 90 minutes or until doubled in size.
4. While the dough is rising prepare the sauce.
Make the sauce.
1. In a large saucepan gently fry the onion, celery and carrot for 5 minutes then add all of the remaining ingredients.
2. Simmer for 20 minutes then blend with a stick processor. Season as required. While the sauce is simmering move to the toppings.
Roast your veg for greater flavour.
1. Place the first set of toppings onto a roasting tin, add a little oil and cook in a pre-heated oven 180C for 20 – 30 minutes. When cooked set to one side.
Time to bring it all together!
1. Divide the dough into two halves. Grease two baking sheets with a little oil. Lightly dust (very lightly) the tray with some fine polenta or flour. This will help prevent your pizza from sticking

2. Dust your work surface with a little flour and roll out the dough. Place both rolled out dough onto the baking sheets. 
3. Top the dough with some of your tomato sauce leaving a small edge.
4. Divide your roasted vegetables between the pizzas.
5.  Finish your pizza with olives, mushrooms, cheese and a sprinkle of herbs.
6. Optional extras that will add a real punch of flavour such as chillies, sundried tomato paste, chipotle paste, artichokes and or capers can be added.
7. Bake your pizza at 240C (so a hot oven!) for 12-15 minutes or until bubbling on a top and golden. 


Cheats and times savers

Sometimes to get a great result time and effort is required. But, with the best will in the world sometimes we don’t have time.  No real shortcuts can be made for the dough outside of buying a ready-made base. However, a good quality tomato sauce will work well, ready roasted peppers are available this will cut down on time and effort. I won’t tell if you don’t.


© The Vegetarian Society

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