EAT THE
RAINBOW
Eat the Rainbow Pizza
Ingredients
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225g/8oz strong white flour, plus extra for dusting
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225g/8oz strong wholemeal flour
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1 tsp fast-action dried active yeast
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1 tsp fine sea salt
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4 tsp olive oil, plus extra for the bowl
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160g/5¾oz sweet potato, peeled and cubed
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300g/10½oz passata
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1 tsp dried oregano
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300g/10½oz 50% reduced-fat mature cheddar, grated
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2 red peppers, seeds removed, thinly sliced
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2 orange peppers, seeds removed, thinly sliced
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240g/8½oz sweetcorn (tinned or frozen)
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240g/8½oz button mushrooms, thinly sliced
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240g/8½oz broccoli, thinly sliced
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½ small red onion, thinly sliced
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80g/2¾oz pitted Kalamata olives
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80g/2¾oz kale, thick stalks discarded, leaves roughly chopped
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freshly ground black pepper
Method
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Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven.
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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.
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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.
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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.
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Mix the passata with the oregano and black pepper in a bowl.
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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.
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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.
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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.
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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.