COURGETTE AND TOMATO PIZZA

Prep time 1 hour 20 mins Cooking time 25 mins Makes 1

INGREDIENTS

2 tomatoes, thinly sliced 1 courgette, thinly sliced lengthwise

1 small red onion, thinly sliced 2 cloves garlic, crushed 4 cherry bocconcini, sliced 1 tsp fennel seeds

2 tbsp grated parmesan ½ cup basil leaves

2 tbsp skinny tzatziki

1 tbsp fresh lemon juice Salad leaves, to serve

PIZZA DOUGH

⅓ cup warm water

1 tsp dry yeast

½ tsp caster sugar

¼ tsp fine sea salt

1 cup wholemeal plain flour 2 tsp olive oil

METHOD

Preheat oven to 220°C. Line an oven tray with baking paper. Make pizza dough; in a small jug, combine water, yeast, sugar and salt. Set aside for 10 mins until frothy. Sift flour into a large bowl, returning husks. Add yeast mixture and oil. Mix to a soft dough. Knead on a lightly-floured surface for 5 mins until smooth and elastic. Place in an oiled bowl and set aside covered to prove for 1 hour (dough will double).

Punch dough down. Roll out to a rustic rectangle, 3mm thick. Place on tray.

In a bowl, toss tomato, courgette, onion and garlic together. Spray with oil. Spread over base. Scatter with bocconcini and fennel seeds. Bake for 20-25 mins until crisp. Sprinkle with parmesan followed by basil leaves. Serve drizzled with combined tzatziki and lemon juice and a good grinding of black pepper.

Tips

For a cheesy pizza dough, that the kids will love, add ¼ cup finely grated parmesan to dough. Calories will increase.