Homemade Veggie & Pesto Pizza
A golden, thin-crust pizza made with T80 flour, spiced tomato sauce, lightly sautéed zucchini, eggplant and mushrooms, mozzarella, feta and homemade pesto. Ready in 40 minutes.
Prep
20 min
Cook
20 min
Total
40 min
Servings
2
Ingredients
- 250 g T80 wheat flour (or gluten-free flour blend — see note)
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp olive oil (for the dough)
- 125 ml warm water
- 200 g passata or crushed tomatoes
- 1 clove garlic, minced
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp chilli flakes
- 150 g zucchini, thinly sliced
- 150 g eggplant, thinly sliced
- 100 g mushrooms, sliced
- 80 g mozzarella, torn
- 40 g feta, crumbled
- 3 tbsp homemade basil pesto
- 2 tbsp olive oil (for sautéeing)
- 1 handful fresh basil leaves, to finish
Method
- 1
Preheat the oven to 220 °C (430 °F). Line a large baking tray with parchment paper.
- 2
Make the dough: combine T80 flour, baking powder and salt in a bowl. Add the olive oil, then gradually pour in the warm water, mixing with a fork. Knead lightly for 1–2 minutes until you have a smooth, soft dough. Cover and rest for 5 minutes.
- 3
Make the tomato sauce: stir together the passata, minced garlic, thyme, oregano, chilli flakes and a pinch of black pepper. Set aside.
- 4
Sauté the vegetables: heat 2 tbsp olive oil in a frying pan over medium-high heat. Cook the zucchini, eggplant and mushrooms in batches for 3–4 minutes until just golden. Season lightly with salt.
- 5
Roll or press the dough on the parchment into a rough oval about 25 × 35 cm and 3–4 mm thick. Transfer (with the parchment) to the baking tray.
- 6
Spread the tomato sauce evenly over the base. Layer the sautéed vegetables on top. Dot with torn mozzarella and spoon over the pesto.
- 7
Bake for 15–18 minutes until the crust is golden at the edges and the cheese is bubbling.
- 8
Remove from the oven. Scatter the crumbled feta and fresh basil over the top. Serve immediately.
Nutrition per serving
520kcal
Calories
18g
Protein
58g
Carbs
22g
Fat