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Sunshine pizzas recipe

1 rating

Transport yourself to the Mediterranean with this colourful veggie pizza, topped with a rainbow of sweet tomatoes, tangy peppers and a sunny baked egg. Get the kids involved, too – they can have a go at kneading the dough and topping the base with passata, veg and cheese. With so many fresh flavours this family feast certainly beats a takeaway! See method

Makes 2 pizzas
35 mins to prepare and 20 mins to cook, plus 1½ hrs proving
551 calories / serving
Freezable
Healthy

Ingredients

7g sachet dried yeast
1 tsp caster sugar
350g strong bread flour, plus extra for dusting
1 tsp salt
5 tsp olive oil, plus 4 tsp and extra for greasing
1 yellow pepper, finely sliced
1 orange pepper, finely sliced
250g pack Tesco Finest mixed baby tomatoes, halved
125g passata
125g pack reduced fat Italian mozzarella, torn
2 large eggs
10g fresh basil leaves

Each serving contains

Energy
2325kj
551kcal 28%
Fat
17g 25%
Saturates
5g 24%
Sugars
9g 10%
Salt
1.2g 21%

of the reference intake
Carbohydrate 80.6g Protein 22.6g Fibre 4.9g

Method

Pour 180ml warm water into a small bowl. Sprinkle over the yeast and sugar, stir to mix, then set aside for 5-10 mins until the surface is a little foamy.
Mix the flour and salt in a large bowl and make a well in the centre. Pour in the yeast mixture and 5 tsp oil. Using your hands, mix well to a slightly sticky dough. Add a bit more flour if it seems too wet, a bit more water if it's too dry.
Transfer the dough to a lightly floured surface and knead for 8-10 mins until soft and elastic. To knead, push the dough down and then away from you, using only the heels of your hands. Fold the dough in half and press down, then repeat the previous step, to stretch the gluten in the dough. Turn the dough 45 degrees and repeat until it is smooth and supple.
Put the dough in a clean, oiled bowl and cover with a clean damp tea towel or a sheet of oiled cling film. Leave in a warm place for 1 hr 30 mins or until doubled in size.
When the dough has almost risen, heat 2 tsp oil in a frying pan over a medium-high heat. Add the peppers and fry for 4-5 mins until just softened. Transfer to a plate and set aside. Add 2 tsp oil to the pan and fry the tomatoes for 3-4 mins until just softened. Set aside with the peppers to cool slightly. Preheat the oven to gas 7, 220°C, fan 200°C.
Knock back the dough by kneading again for 1 min; divide into 2 balls. With a well-floured rolling pin, roll out each ball of dough into a thin circle, roughly 25cm wide and 1-1.5cm thick. Transfer to 2 lightly floured baking sheets.
Evenly spread the passata over the bases, leaving a 1-2cm border. Scatter the mozzarella, tomatoes and peppers around the pizzas, leaving a gap in the middle. Crack an egg into the centre of each pizza. Bake on the top and middle shelves (swapping them over halfway through) for 12-16 mins until the base is golden and cooked through, and the egg is cooked to your liking. Scatter over the basil and season with black pepper to serve.

Freezing and defrosting guidelines

Freeze without egg. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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