I fancied a change from Middle Eastern things so I made a roast vegetable pizza without the cheese. Having tried vegan cheese I decided it’s better to go without than to spoil what could be a tasty dish with some tasteless, dry, rubbery goo.
For the base
1 cup water
1 tablespoon olive oil
1 teaspoon salt
3 cups strong flour
1 sachet yeast
Place it all in the bread machine, knead, prove, take out and bash into a pizza shape
For the sauce
1 roasted red pepper
1 jar/carton passata
1 teaspoon dried oregano
2 tablespoons olive oil
Put everything in a frying pan and simmer to reduce and thicken. Leave to cool then blend until smooth.
For the topping
1 small aubergine – sliced
1 courgette – sliced
1 onion – cut into chunks
5 mushrooms – thickly sliced
2 cloves garlic – whole with skins on
2 red chilies – cut into chunks
glug of olive oil
Put everything in a roasting tin, coat the vegetables with oil and a little salt then roast at 200C for 30-40 minutes until everything soft and slightly charred. Allow to cool a little and remove the skins from the garlic cloves.
Spread the pepper and tomato sauce over the base.
Arrange the roasted vegetables on top
Scatter a few sliced black olives on top
Place in oven for 10 minutes or so – get the oven as hot as you can.