Tasty, filling and glowing with good health, these vegie-packed meals will make your table bloom.
Time to try your hand at vegie-packed meals that’ll make your table bloom
Serves 4 (makes 2 pizzas) Cost per serve $4.85 Time to make 40 min, plus proving time
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