(Recipe serves 4 as a sharing platter)
For the pizza base:
- 100g strong white flour/strong bread flour
- 1/2 sachet fast-action dried yeast (3.5g)
- 70ml warm water (I mix about 20ml boiling with 50ml cold)
- 1/2 tbsp olive oil
For the pizza sauce and toppings:
- 1/2 onion, roughly chopped
- 1 red chilli
- 100g mushrooms, roughly chopped
- 3 sun-dried tomatoes
- 2 tbsp sun dried tomato oil
- 1/2 tsp smoked paprika
- 1 garlic clove, roughly chopped
- Salt and pepper
- Toppings of your choice (some suggestions are: peppers, olives, mushrooms, caramelised onions, spinach, vegetarian sausage, etc)
- 75g halloumi, grated (very strange, I know! But this means it will melt slightly in the oven)
For the board:
- My easy falafel and wholemeal flatbreads
- My vegan tzatziki
- The rest of the halloumi block you didn’t grate, sliced
- Preheat your oven to 220C/425F/gas mark 7.
- Start by making the Turkish pizza base. Combine the flour and yeast in a large bowl and make a well in the middle. Pour in the water and olive oil then stir with the handle end on a wooden spoon until combined.
- Knead the pizza dough on a floured surface for 10 minutes until smooth and mould into a ball. Let this prove for 30 minutes on a lightly oiled baking tray covered with clingfilm.
- Meanwhile, prepare the falafel and flatbread. Make the flatbread dough – this can be left to roll out later. Also, cook the falafel and keep warm by covering the tray with foil.
- Make the pizza sauce by putting the onion, chilli, mushrooms, sun-dried tomatoes and oil, smoked paprika, garlic, salt and pepper in a food processor. Blitz and keep adding water until the ingredients are combined. Leave the sauce a bit chinky as this adds a great texture to the pizza once cooked and tastes delicious!
- Once the pizza dough is proved, push the dough out on the baking tray with your fingers (try to make an oval shape). I start from the middle and move out to the edges. Then spread your pizza sauce on the dough, I like mine saucy but it’s personal preference (there will be leftover sauce but this can be kept in the fridge for a week).
- Now fold over about 1 inch of the crusts around the edge of the pizza and create pointed ends. Next, add your toppings and the grated halloumi. Cook in the oven for 15 minutes or until golden.
- Now what’s left to do is roll out and cook the flatbreads, fry or grill your sliced halloumi, and make the tzatziki.
- Lastly, serve all components up on a large board or tray to share and enjoy. Alternatively, make this for yourself and have leftovers!
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