Hidden vegetable pizza
Making pizza from scratch is easy and fun and kids will love creating their own pizza toppings. Best of all, this pizza sauce is loaded with hidden veges for a healthy twist on traditional pizzas. Join Anika Moa as she shows us DIY pizzas with three helpful tamariki.
For the pizza base:
- ¾ cup lukewarm water
- ½ tsp dried yeast
- 1 tsp salt
- 2 cups high grade flour
- 1 tsp caster sugar
- 2 Tbsp + 1 Tbsp olive oil
For the hidden vegetable pizza sauce:
- Olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 large celery stalk, roughly diced
- 1 carrot, grated
- 1 capsicum, roughly diced
- 1 Tbsp dried Italian or mixed herbs
- ¼ cup tomato paste
- 700g tomato passata or puree
- Grated cheese
- Diced ham
- Salami slices
- Tinned pineapple chunks
- Sliced tomato
- Fresh basil
Prepare the pizza base
- In a large bowl, sprinkle the yeast over the warm water, and leave to sit for 5 minutes. Add the salt, flour, sugar and 2 Tbsp olive oil, and use your hands or wooden spoon to mix and form a soft dough. Turn out onto a floured surface, and knead for 5 minutes or until soft and stretchy. Transfer to an oiled bowl, cover, and leave to proof in a warm place for 60-90 minutes or until doubled in size.
- Preheat your oven to 230 degrees celsius, fan bake. Tip the proofed dough out onto a flour surface, and lightly roll into a 20cm-30cm round. Grease a skillet or large pie dish, then lay the dough into the dish and press into the base and sides of your dish using your hands.
Tip: No time to make your own pizza dough? By Pams premade pizza bases to save time.
Prepare the hidden veggie sauce
- Bring a drizzle of olive oil to a medium heat in a medium sized saucepan. Once hot, add the onion, garlic, celery, carrot, capsicum and dried herbs to the pan and cook while stirring for 5-7 minutes or until the vegetables have begun to soften.
- Stir the tomato paste into the vegetable mixture, followed by the tomato passata.
- Season to taste with salt and pepper, then reduce the heat and simmer just covered for 10 minutes or until the sauce has reduced by a quarter and thickened. Remove from the heat and leave to cool for 20 minutes.
- Once the sauce has cooled, carefully spoon into a blender and puree until smooth. Transfer the sauce into a jar or containers, and use as desired.
** Keep the pizza sauce covered in the fridge for up to 5 days, or freeze in small portions and defrost as required.