My vegetable lovers pizza is a veggie delight! Delicious crispy yet tender veggies on top of a light and fluffy pizza dough, this is the perfect weekend or weekday treat!MORE RECIPES HERE:http://thescranline.com-FOLLOW ME HERE:Instagram: https://www.instagram.com/TheScranLine/Facebook: http://facebook.com/TheScranLinePinterest: https://au.pinterest.com/TheScranLine/Twitter: http://www.twitter.com/TheScranLineRECIPEPizza Base250ml - 1 cup lukewarm water (see notes)1 pinch sugar1 3/4 tsp instant dry yeast1 tbsp olive oil + extra to brush375g - 2 1/2 cups bread flour1 tsp saltVeggies & Toppings190ml - 3/4 cup pizza sauce150g - 1/2 cup parmesan cheese200g - 1 cup low moisture mozzarella1 tbsp olive oil1 yellow or orange capsicum, sliced1 brown onion, sliced thinly225g - 8-ounces broccolini, washed and chopped into 2-inch pieces1 tsp minced garlicSalt and pepper to season150g canned artichoke hearts in water, drained and quarteredFresh basil to garnishInstructions: VeggiesAdd olive oil to a large pot and bring to a high heat. Add the capsicum, onion and broccolini and cook for 5 minutes. Then add the artichoke, garlic and seasoning and cook for an additional 1 minute. Take off the heat.Pizza DoughAdd the water, sugar and yeast into a large mixing bowl or jug and mix using a fork until well combined. Allot o sit in a warm spot for 5 minutes. It should go frothy.Meanwhile add the flour and salt to a large mixing bowl and mix to combine. I used a stand mixer fitted with a dough hook which makes it an easy process, but you can knead this dough by hand.Add the oil to the frothy water and mix, the while the mixer is on low speed pour it into the dry ingredients. Allow to knead for 10 minutes. If kneading by hand, knead until the dough is smooth and elastic. Place back in the bowl and cover with plastic wrap. Set aside in a warm spot for 2 hours to rise.Preheat your oven to 250C / 480F Pour the dough out on to a floured workbench and knead into a ball. Cut into 2 pieces. Placed back on your bench and cover with a large mixing bowl (upside down). Allow to rise for 30 minutes. Stretch out to about 14 inches in diameter using your hands and place on a 14-inch round pizza tray or large rectangle baking tray.Brush the outside with olive oil. Add about half the sauce on each pizza base and spread out leaving some of the base showing on the outside. Sprinkle with parmesan, add grilled veggies on top and then add some torn mozzarella. Bake for 10 minutes. Garnish with basil leaves and slice to serve.NotesStoring Unbaked PizzaPizza dough can be stored in a zip lock bag and frozen for up to 4 weeks. Simply allow to completely thaw before stretching out.Storing Baked PizzaBaked pizza can be stored in the fridge for up to 2 days.Lukewarm waterLukewarm water is neither hot or cold. Its usually between 25C / 80F to 90F / 32C. In this case the slight warmth from the water is going to help create the perfect temperature for the yeast to grow.
