I go on holiday tomorrow, so all we had left in the fridge was some veg and a lump of cheese, so I used this and some essentials we always have in the cupboard. I timed myself this evening making this pizza, it took me 42 minutes from beginning to out-of-the-oven ready to eat. I made it from scratch. It really is so very easy (and a great way to avoid packing…)
Here’s How: for the base:
for the sauce:
for the topping
Preheat your oven to 180 Firstly, cut all your veg except the mushroom lengthways and making sure it’s quite chunky, lob it all in a roasting dish with some whole garlic cloves (don’t bother peeling them), cover in olive oil, season, give it all a shake an put in the oven.
Crush a garlic clove, tear the basil and mix both in with the butter. Spoon this into your mushroom and put it in the oven.
Literally put all of the sauce ingredients in a pan at once, blend until smooth and put on a very low heat to simmer and reduce down.
For the base, just mix together all of the ingredients, if it feels stiff, add some more water to loosen it. On a floured surface, knead for about a minute and roll out into a thin big circle (if you don’t have a rolling pin in your student house, a wine bottle always works a treat). Put the rolled out dough onto a circular tray, greased with a little olive oil. Put it in the oven for a few minutes until a tiny tiny bit brown.
Once brown, take out your pizza base, roasted veg and mushrooms. Cut the mushroom lengthways. Spoon as much or little sauce as you like onto the base and spread evenly. Sprinkle some oregano on. Now for the cheese. Then place your veg on top.
Put back in the oven until the cheese is bubbling away.