Taste the rainbow.
Sneak some vegetables into your diet using the vehicle of pizza.
Anything tastes good if you add a bomb tomato sauce, cheese, and carbs to it. AND I added some roasted garlic as well, so you get that earthy rich undertone.
And you know it’s healthy if there’s loads of colours in it.
The base is a sourdough pizza, which is supposedly easier to digest (don’t ask me how). It also lends a tangy note to the dough, adds a little something to the flavour profile.
(Just watch me photoshop out my messy kitchen)
Ingredients (makes 1 medium thin crust pizza)
- 1/2 cup sourdough starter (mine was 100% hydration, see notes)
- 1/4 cup warm water
- 150g all purpose flour
- 1/2 tsp salt
- 1/4 tsp instant yeast
- 1 red pepper
- 1 orange pepper
- 1 yellow pepper
- 1 head broccoli
- 1 red onion
- About 1 cup shredded mozzarella cheese
- 1 package chopped tomatoes (about 390g)
- 1 white onion
- Splash of red wine (I used Merlot)
- Pinch of sugar
- 1 medium bulb of garlic
- 1 tsp mixed herbs
- Mix the sourdough starter with the water, flour, salt, and yeast (make sure the salt and yeast are placed at opposite ends of the bowl).
- Knead until smooth and elastic. Grease the ball of dough and place in a greased container.
- Cover the container with cling film and leave to rise until doubled in size, about 2-4 hours.
- While your dough is rising, cut up the peppers and red onion into strips. Cut the broccoli into florets.
- Bake the vegetables for 15 mins at 180°C just to get it partially cooked.
- Break off half of the garlic bulb, leaving the cloves in their skins. Cover in foil and bake at 180°C for 30 mins to caramelise it.
- Chop the white onion up into small pieces and fry over medium heat until softened.
- Add the remaining half of the garlic bulb (chopped), and fry until aromatic.
- Add the package chopped tomato and a pinch of sugar. Add the mixed herbs.
- Add a splash of red wine. Cook over low-medium heat until sauce is reduced to desired consistency (not too liquidy basically).
- Season to taste.
- When your dough has risen, coat a pan with olive oil. Flatten the dough onto the pan. Cover, and let rest for 15 mins. It will start to shrink back a little, just press the dough to the edges of the pan again.
- Preheat your oven to 230°C. Bake the crust for 4-5 mins.
- Smush the roasted garlic onto the baked crust. Top with the tomato sauce. Then top with the cheese. Then arrange your vegetables on top of the cheese layer in a rainbow pattern.
- Bake for an additional 8-10 mins or until the toppings are done as you like.
- Remove from the oven and loosen the edges of the pizza with a knife. Carefully lift it onto a cooling rack to keep the bottom crisp. Or you could just eat it straight away from the pan.
- 100% hydration means my starter was equal parts flour and water by weight.
- To see how I started my sourdough starter, see this post.
- Avoid putting the cheese too close to the edges to avoid sticking the pizza to the pan.