Mix the flour, yeast and salt together in a large mixing bowl and stir in the olive oil and milk. Gradually add the water, mixing well to form a soft dough.
Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic. Transfer to a clean bowl, cover with cling film and leave to rise for about 1½ hours or until doubled in size. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
To make the chilli, heat the olive oil in a frying pan. Sauté the onions, garlic, carrot and chillies for about 10 minutes. Add the courgette, pepper and chilli kidney beans. Cover and bring to the boil for a further 5 minutes. Taste and season.
Pre-heat the oven to 220°C/ 425°F/ Gas Mark 7.
Divide the dough into six balls and roll each out onto a lightly floured work surface until 20cm/8in in diameter - for a perfect round shape, use the lid of a saucepan as a template.
Spread a little tomato sauce on to each pizza followed by a generous helping of vegetable chilli. Sprinkle over the cheese just before baking. Cook for about 10 minutes or until the vegetables are crispy and the cheese has melted.
To serve, garnish with sprigs of fresh coriander.
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