Vegetarian Pizza
March 1, 2020


2 tbsp olive oil
2 cloves of garlic, minced
1 can chopped tomatoes (or crushed preferably)
2 tbsp tomato puree
1⁄2 tbsp sugar
1 tsp salt
1⁄2 tsp Oregano
1⁄2 tsp Cracked black pepper

1⁄2 tsp dried yeast
175ml warm water
300g strong white flour
1⁄2 tsp salt
1tbsp olive oil

1 ball of fresh mozzarella (grated if you prefer)
Sliced black olives
Chopped mushrooms
Fresh basil


Add the olive oil to a saucepan over medium heat, add the garlic and cook for 2 minutes. Then add the chopped tomatoes, tomato puree, sugar, salt, oregano and the pepper. Stir and leave to simmer on low heat for 20 minutes. Meanwhile, you can prepare the pizza dough.


Preheat oven to 230C/450F/gas mark 8.

Dissolve the yeast in the water and let stand for about 5 minutes until you see it start to foam. Sift the flour and salt into a large bowl and create a well in the middle. Add the yeast and water mixture to the flour and mix until it starts to form the dough. Place the dough onto a floured surface and knead until it’s smooth, should take no more than 2 minutes. As this is for a thin base we don’t want this to rise too much so now you can split this into two portions and roll each ball out to fit a 12-inch pizza tray. Grease the tray and transfer the rolled out dough onto it. For a crisp base, we recommend cooking the base for 5 minutes and taking it back out to add the sauce and toppings and baking for a further 5 minutes. Spread the pizza sauce onto the base with a ladle, slice up the cheese and spread evenly over the base. Cover the pizza with as many toppings as you’d like.

Bake for 5 minutes (10 if you didn’t pre-bake your base), sprinkle the fresh basil on the pizza whilst hot. Enjoy!