serves
4-6
prep
40 minutes
cook
50 minutes
difficulty
Easy
serves
4-6
people
preparation
40
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
Kitchen Garden
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G
Watch The Full Episode Here
G
Ingredients
- ½ portion All-in pizza dough (½ the recipe below)
- 2 red onions
- 1 head broccoli, cut into large florets
- ½ butternut pumpkin, peeled and cut into 5 cm chunks
- 1 red capsicum, cut into 5 cm chunks
- salt and pepper, to season
- 65 g (½ cup) grated mozzarella
All-in pizza dough (makes extra)
- 1 kg bread flour or Tipo 00 flour
- 650 ml cold water
- 20 g salt
- 7 g (1 sachet) dry yeast
- 3 tbsp olive oil, plus extra for drizzling
Pizza sauce
- 130 g (1 cup) grated mozzarella
- 125 g (½ cup) sour cream
- 125 ml (½ cup) thickened cream
- 2 garlic cloves, finely grated
- 2 tbsp grated parmesan
- 4 sundried tomatoes, roughly chopped
- ¼ tsp ground black pepper, plus extra to serve
- 6 thyme sprigs, leaves picked, plus extra to serve
Resting time: 2 days
Instructions
- For the dough, place all the ingredients in a stand mixer fitted with a dough hook. Knead on low speed for 5–6 minutes or until a smooth dough forms. Transfer to an oiled container of about 6 cups capacity with an airtight lid. The dough will rise, so if the container is too small it will not fit, and if the container is too large it will hold too much air and the dough may dry out. Place in the refrigerator to prove for up to 3 days. The dough will develop more flavour the longer you leave it, but if you want to you could use this after proving for just 1 hour at room temperature.
- Heat a fan-forced oven to 180˚C. Place the vegetables onto a baking paper lined baking tray, drizzle with a little oil, season with salt and pepper and roast for 20 minutes or until golden and tender.
- For the pizza sauce, place all the ingredients in a bowl and mix well to combine.
- Take a 30 cm deep frying pan with a handle that can fit in your oven. Grease the base with olive oil and press the dough into the pan and up the sides as high as you can go. Start with a layer of sauce, then place the roasted vegetables onto the pizza and continue layering the sauce and vegetables as you go. Scatter with the extra mozzarella and drizzle a little extra oil around the outside of the dough. Bake for 30 minutes or until puffed, golden and cooked through. Remove the pizza from the dish, scatter with extra thyme leaves and a little more pepper, then slice to serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Kitchen Garden
