Vegan vegetable pizza

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 1 cup plain white flour
• 1 cup fine wholemeal wheat flour
• 180 ml lukewarm water
• 7 g dried baker’s yeast
• 1½ tsp sugar
• 1 tsp salt
• 1 tbsp olive oil, plus a little for greasing
• 150 ml vegan tomato sauce
• ½ red onion
• ½ courgette
• 100 g mushrooms
• 100 g small broccoli florets
• ½ pepper
• 1 tbsp olive oil for the vegetables
• Fresh basil and pepper to taste

Step-by-step method

1. Mix lukewarm water, sugar and yeast; wait 5 minutes until foamy. Add to both flours with salt and one tablespoon of olive oil.
2. Knead for 5–6 minutes until elastic. If the wholemeal flour absorbs more water, add a tablespoon at a time. Cover in an oiled bowl and leave to rise for about 1 hour.
3. Heat the oven to 230 °C with the baking tray inside. Thinly slice onion, courgette, mushrooms and pepper; cut broccoli into small pieces.
4. Sauté mushrooms and broccoli in the remaining tablespoon of oil for 4–5 minutes to release moisture and start cooking.
5. Stretch the dough on baking paper rated for the oven temperature. Spread a thin layer of tomato sauce and distribute the vegetables without overloading.
6. Transfer to the hot tray and bake for 15–20 minutes until the base is cooked and the edges golden. Finish with basil and slice.