PLANT POWER!

Tasty, fill­ing and glow­ing with good health, th­ese vegie-packed meals will make your ta­ble bloom.

Healthy Food Guide (Australia) - - NEWS -

Time to try your hand at vegie-packed meals that’ll make your ta­ble bloom

Vegie-li­cious pizza

Serves 4 (makes 2 piz­zas) Cost per serve $4.85 Time to make 40 min, plus prov­ing time

veg­e­tar­ian

250g fresh beet­root,

finely grated (or see Note) 2½ cups spelt flour, plus

ex­tra for rolling Pinch of salt 1 x 7g sa­chet dried yeast ½ tea­spoon su­gar 1 cup warm wa­ter 1 ta­ble­spoon olive oil ½ cup to­mato pizza sauce 200g but­ton mush­rooms, sliced 200g cherry toma­toes, halved 2 small Le­banese egg­plants,

thinly sliced ¹⁄³ cup pit­ted Kala­mata

olives, drained ¾ cup grated re­duced-fat

moz­zarella 60g baby rocket, to serve

1 Squeeze al­most all the ex­cess mois­ture from se­lected vegetable with pa­per towel. Com­bine the flour and salt in a medium mix­ing bowl. Make& a well in the cen­tre. Add yeast and su­gar. Pour in warm wa­ter and the olive oil. Mix gen­tly with a flat-bladed knife. Add your se­lected vegetable, and con­tinue to mix un­til dough sticks to­gether. Turn onto a lightly floured sur­face; knead the dough for 3–4 min­utes, or un­til smooth. 2 Lightly spray a clean bowl with oil. Place dough in the bowl and cover with plas­tic wrap and a clean tea towel. Set aside in a warm place for 30–40 min­utes, or un­til dough has dou­bled in size. 3 Pre­heat oven to 210°C. Lightly grease two large pizza trays. Punch dough with your fist. Knead lightly on a floured sur­face un­til just smooth. Di­vide dough in two. Roll each piece of dough out un­til al­most large enough to cover the pizza tray. Lift dough onto pizza tray, and press to the edges. 4 Spread the pizza sauce over both piz­zas, in equal por­tions. Top with mush­rooms, toma­toes (cut side up), egg­plant slices and olives. Scat­ter over cheese; bake for 20–25 min­utes, or un­til golden. Cut pizza into wedges, and top with baby rocket to serve. Note In place of beet­root, you can use ei­ther 1 medium car­rot (finely grated) or sub­sti­tute 250g frozen spinach (thawed).

Spinach base Beet­root base Car­rot base

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