Veggie pizza squares

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Veggie pizza squares. (PHOTO: Misha Jordaan)
Veggie pizza squares. (PHOTO: Misha Jordaan)
Prep Time: 20min/Rising: about 50min
Servings: 6-8
Cooking Time: 20min
  • - olive oil
  • - readymade pizza sauce (we used Simple Truth sauce, with less sugar)
  • 12 - cherry tomatoes, halved
  • 5ml (1t) - veggie salt
  • 12 - black olives, pitted and halved
  • 200g - mozzarella cheese, sliced or grated
  • - about 375ml (1½c) water
  • - CRUST
  • 250g - brown mushrooms, sliced
  • 500g - white bread flour
  • - fresh rocket and basil to garnish
  • 1 - sachet (10g) instant yeast
  • 3 - baby marrows, cut into ribbons using a potato peeler
  • 60ml (¼c) - olive oil
  • 1-2 - red peppers

1 Crust Mix the flour, salt and yeast in a mixing bowl. Add the oil and just enough water to create a soft dough that’s not too moist.

2 Mix well and knead for at least 10 minutes until the dough is smooth and elastic and no longer clings to your fingers. Cover and leave to rise in a warm spot for 40 minutes, until doubled in size.

3 Roll the dough out on a flour-sprinkled surface. Grease a large baking sheet well with non-stick spray and put the dough on it. Leave to rise for another 10 minutes.

4 Put the baking sheet on a braai grid and bake over medium coals until the dough is cooked but not brown – about 15 minutes.

5 Spread pizza sauce over the crust, then add the cheese. Return to the fire until the cheese has melted. Carefully remove from the baking sheet and cut into squares. Transfer to a serving board.

6 Topping Prepare this while the pizza dough is rising. Fry the peppers over the coals to scorch the outside. Cool down, then pull the skins off. Remove the core and seeds and cut into strips.

7 Put the mushrooms and baby marrows in a foldover braai grid and braai until lightly charred. Turn and brush with oil regularly.

8 Top the pizza crust with the braaied veggies, tomato halves and olives. Season and garnish with fresh rocket or basil. Serve lukewarm.

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