Vegetable chilli pizza recipe

  • Serves Makes 6 pizzas
  • 25mins to prepare, 2hr 30mins to prove and 10mins to cook
  • 634 calories / serving
  • Healthy
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HE VEGCHILLI

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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  • Ingredients

  • For pizza base

  • 650g strong white flour or Italian flour
  • 7g sachet of easy-blend yeast
  • 2tsp salt
  • 25ml olive oil
  • 150ml milk
  • 325ml warm water
  • 1tsp chilli flakes
  • For the topping

  • 2tbsp olive oil
  • 2 red onions, peeled and roughly chopped
  • 2 cloves garlic, peeled and finely chopped
  • 3 carrots, peeled and finely chopped
  • 2 chillies, deseeded and very finely chopped
  • 1 large courgette, cubed
  • 1 green pepper, deseeded and cut into cubes
  • 1 400g tin chilli kidney beans
  • salt
  • pepper, to taste
  • 1 jar 190g sacla spicy tomato and pepper sauce
  • 100g cheddar cheese, grated
  • sprigs of coriander, to garnish
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  • Energy 2666kj 634kcal 32%
  • Fat 17.7g 25%
  • Saturates 5.5g 28%
  • Sugars 12.5g 14%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 102.8g Protein 21g Fibre 11.2g

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