80min 4 ppl
Veggie Supreme Pizza
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 11 steps
Hard: over 60 min or 12+ steps
720 kcalper person
Protein 31g
Carbs 89g
Fats 24g
About this dish
Slow-fermented dough and a hand-crushed San Marzano tomato sauce build the foundation here — roasted vegetables layered over a garlic-oil base ensure deep, caramelised flavour rather than the soggy, steamed result you get when raw veg goes straight onto uncooked dough.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- garlic2 finely sliced, 1 minced3 cloves
- red onioncut into 8 wedges1 medium
- red pepperdeseeded and cut into 2 cm strips1 medium
- yellow pepperdeseeded and cut into 2 cm strips1 medium
- chestnut mushroomssliced 5 mm thick150 g
- courgettesliced into 5 mm half-moons1 medium
- fresh basil leaves1 small handful
Dairy & Eggs
- low-moisture mozzarellacoarsely grated200 g
- fresh mozzarellatorn into chunks100 g
- Parmesanfinely grated30 g
Tins & Jars
- tinned whole San Marzano tomatoes400 g
- kalamata olivespitted and halved12
Dried Goods
- strong white bread flourplus extra for dusting500 g
- fast-action dried yeast7 g
- caster sugar5 g
- lukewarm water320 ml
Spices & Seasonings
- fine sea salt10 g
- dried oregano1 tsp
- chilli flakes1 tsp
- flaky sea salt to finish
Oils & Condiments
- extra-virgin olive oilplus extra for drizzling2 tbsp
Utensils
- Large mixing bowl
- Pizza stone or heavy baking sheet
- Large baking tray
- Baking parchment
- Box grater
- Chef's knife
- Chopping board
- Measuring spoons
- Kitchen scale
Method
1
Combine the flour, yeast, sugar, and fine sea salt in a large bowl. Add the lukewarm water and 1 tbsp olive oil, then mix until a shaggy dough forms. Turn out onto an unfloured surface and knead firmly for 10 minutes until smooth, supple, and slightly tacky. Divide into 2 equal balls, place each in a lightly oiled container, and cover.
Approx. 15 minutes
2
Refrigerate the dough balls for 48–72 hours for a cold-ferment. Remove from the fridge 2 hours before baking to come to room temperature.
Approx. 120 minutes
3
Preheat the oven to 230°C (210°C fan). Toss the red onion, red and yellow pepper, courgette, and mushrooms with 1 tbsp olive oil and a pinch of fine sea salt on a large baking tray, spreading them in a single layer.
Approx. 5 minutes
4
Roast the vegetables on the top shelf for 18–22 minutes, turning once halfway, until the edges are lightly charred and any released moisture has evaporated. Remove and set aside.
Approx. 20 minutes
5
While the vegetables roast, make the sauce: crush the San Marzano tomatoes by hand into a bowl, discarding the tough core ends. Stir in the minced garlic, dried oregano, half the chilli flakes, a pinch of sugar, and a pinch of salt. Do not cook — this is a raw sauce.
Approx. 5 minutes
6
Place a pizza stone or heavy baking sheet on the oven's lowest rack and increase the oven temperature to its maximum setting (ideally 270–290°C / 250°C fan) for at least 30 minutes.
Approx. 30 minutes
7
On a lightly floured surface, stretch one dough ball by hand into a rough 30 cm round, leaving a 2 cm thicker border at the edge. Transfer onto a sheet of baking parchment.
Approx. 5 minutes
8
Scatter the sliced garlic evenly over the dough base, then spoon 4–5 tbsp of the tomato sauce over it, spreading to within 2 cm of the edge.
Approx. 2 minutes
9
Distribute the grated low-moisture mozzarella evenly over the sauce, then scatter half the roasted vegetables and half the olives on top. Dot with half the torn fresh mozzarella and sprinkle with half the Parmesan.
Approx. 3 minutes
10
Slide the pizza (still on its parchment) onto the preheated stone or tray and bake for 10–13 minutes until the crust is deeply golden and blistered and the cheese is bubbling with dark spots.
Approx. 12 minutes
11
Remove from the oven, scatter fresh basil leaves over the top, drizzle with extra-virgin olive oil, and finish with a pinch of flaky sea salt. Repeat steps 7–11 for the second pizza. Slice each pizza into 4 pieces and serve immediately.
Approx. 15 minutes
