Twisted vege pizza

Pizza with a twist! Pile your base high with veges that are packed with nutrients.

  • 25 mins preparation
  • 10 mins cooking
  • Makes 8 Item
  • Print


Pizza dough (makes 8 pizza bases)
  • 200 millilitre warm water
  • 1 teaspoon dried yeast
  • 1 teaspoon sugar
  • 115 gram wholemeal flour
  • 250 gram high grade flour
  • 1 teaspoon salt
  • 20 millilitre olive oil
Pizza topping
  • 1 punnet cherry tomatoes
  • 2 tablespoon olive oil
  • pinch salt and pepper
  • 400 gram tin lentils in spring water, drained
  • 200 gram fresh buffalo mozzarella
  • 2 courgettes, julienned
  • 1 cup fresh oregano leaves
  • 50 gram pecorino, finely grated
  • 2 cup flat-leaf rocket
  • chunky tomato sauce (see recipe below)
Chunky tomato sauce (makes 1 cup)
  • 1 small onion, finely diced
  • 2 clove garlic, crushed
  • 400 gram tin whole peeled tomatoes
  • sprig rosemary, leaves only
  • 1 tablespoon honey
  • pinch salt and pepper


Pizza dough
  • 1
    Place water in a small bowl. Crumble yeast into it. Add sugar. Leave to ferment for 10 minutes. Combine flours and salt in an electric mixer bowl. Add oil to yeast. Add this to flour mix.
  • 2
    Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size.
  • 3
    Knock dough back and form into 100g balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls into pizza bases and place on baking trays.
Pizza topping
  • 4
    Preheat oven to 220°C. Place tomatoes in a roasting dish with olive oil, salt and pepper. Roast until skins begin to burst.
  • 5
    Spread pizza sauce (see recipe below) over bases. Add lentils, chunks of mozzarella, courgette, cherry tomatoes and oregano leaves. Finely grate pecorino over, season and cook for 10 minutes.
  • 6
    Garnish with rocket. Top with more pecorino.
Chunky tomato sauce
  • 7
    Combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one-third.


Mike’s Top Tips Feel free to use marrow or pumpkin on the pizza instead of courgettes. Just prepare whatever you use in the same manner as the courgettes Cooking pizzas in a frying pan gives a crunchy base. Prepare in a cast-iron pan with a little olive oil and put the whole thing in the oven. - Mike Van de Elzen

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