Delicious Mini Veggie Pizza Recipe

Producer: Priyanka Das Editor: Manuj Yadav

Ingredients for the pizza dough    150g wholemeal spelt flour    350g strong white flour    1½ tsp dried fast action yeast    ½ tsp salt    1 tbspolive oil    Ingredients for the tomato sauce    1 can chopped tomatoes    1 small garlic clove    Pinch of dried thyme

Ingredients for the toppings    160g grated cheddar and mozzarella cheese    1 red pepper cut into strips    1 yellow pepper cut into strips    1 courgette cut into rounds or spiralized    1 small pack cherry tomatoes halved    1 handful pitted olives    1 can salt-free sweetcorn drained

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To make the dough, put both flours into a large bowl, then stir in the yeast and salt. Make a well, pour in 400ml warm water and the olive oil and mix with a wooden spoon until you have a soft, fairly wet dough.

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Bring together with a light knead in the bowl then turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. Leave the dough to rise if you have time.

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To make the sauce, blitz the tomatoes, garlic and thyme and a little seasoning, either in a food processor or using a hand blender.

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Heat oven to 240C/fan 220C/gas 8. Get the toppings ready in bowls so that your children can decorate their own.

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If the dough has had time to rise, give it a little knead in the bowl, then split into four balls. On a floured surface, roll out two of the balls into wide circles using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift these onto two floured baking sheets or pizza trays.

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Smooth sauce over bases with a spoon. Scatter with cheese, and then other toppings.

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Cook for around 10-15 mins until crisp. You’ll want to swap the pizzas to a lower shelf halfway through the cooking time.

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Repeat for the second two pizzas or freeze the balls of dough in two separate freezer bags, plus any remaining sauce in a sealed container.

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