Vegetable Pizza
For the Base
Ingredients
- 2 cups whole wheat flour
- ½ cup peanut yoghurt
- Unrefined salt to taste
- Water as required, to knead
Method
Mix whole wheat flour and salt and make a dough adding ½ a cup of peanut yoghurt and a little water (if required). The dough should be of a rollable consistency. Allow the dough to rise in a warm place. When it rises in 6-8 hours, roll out the dough into a pizza base. Prick with a fork all over, to make indentations. Bake for 5 minutes in a preheated oven at 180 °C. You could also lightly cook the base on an iron griddle (tawa).
For the Sauce
Ingredients
- 2 large tomatoes, chopped small
- 1 tbsp finely minced garlic
- 1 medium-sized red capsicum, chopped small
- 1 tsp unrefined salt (or to taste)
- 1 tbsp raisin paste
- 8 – 10 basil leaves, coarsely shredded
Method
Heat a heavy bottomed stainless-steel pan. Add the garlic and dry sauté. Add the tomato and stir for a couple of minutes. Add the capsicum, stir and cook until soft and some water is released. Add the salt and stir. Then, add the raisin paste, stir and cook until a thick, sauce-like consistency is obtained. Cool until just warm and transfer to a food processor or blender. Add the basil leaves and process to a coarse paste. Keep aside.
For the Topping
Ingredients
- ¼ of a red capsicum, chopped (1” x 1”)
- ¼ of a green capsicum, chopped (1” x 1”)
- ¼ of a yellow capsicum, chopped (1” x 1”)
- 4 button mushrooms, sliced (thickness of the capsicum)
Additional Ingredients
- Raw cashew cheese
- Seasonings of choice (optional – unrefined salt, pepper, chilli flakes, chives, dill or jalapeno)
Assembling the Pizza
Take the pizza base, spread the sauce and then add dollops of the cheese all over, or just spread a layer of cheese. Top with the chopped vegetables. Bake in a preheated oven at 180 °C for 10-15 minutes, until the cheese is brown and the vegetables look lightly charred at the edges.
Season as required and garnish with a couple of coarsely shredded basil leaves.
Serves 1