Perfect for a lazy weekend meal or fun mid-week lunch? Look no further than this tasty pizza recipe featuring fresh seasonal veggies. A vegetarian dish that’s packed with fresh greens and plenty of cheesy goodness, this pizza will put a smile on your dial! Heading to the beach or river for a picnic? Chop this pizza (minus the egg) into thin slices and chill them in the fridge in advance for easy, tasty finger food everyone will enjoy.
Makes 2 large pizzas
Dough (1-hour rising time required)
3 cups all-purpose flour
1 tsp sea salt
¼ tsp caster sugar
2 tsp dried yeast
1 ¼ cups water, warm
Topping
1 cup pizza sauce
2 cups cheese, grated
250g broccoli florets
½ cup peas
1 bunch asparagus, halved both ways
210g bocconcini cheese, torn
8 eggs
Basil leaves
1. Mix the flour, salt, sugar, and yeast in a large bowl. Add 1¼ cups warm water and combine on low until you achieve a soft dough consistency. Knead for 10 minutes until it springs back when pressed. Shift the dough to a greased bowl. Cover the bowl and sit it in a warm space for 1 hour until the dough has doubled.
2. Preheat oven to 220°C and grease and line 2 large baking trays.
3. Halve the dough and roll each piece into a rectangle, 1cm thick. Lay the pizza bases on the trays.
4. Cover each base with pizza sauce and sprinkle ¾ of the cheese over top. Spread the broccoli florets, peas, and asparagus across the two bases. Sprinkle the torn bocconcini and remaining cheese over top.
5. Make 4 shallow hollows in each pizza and break an egg into each one.
6. Bake for 15 minutes until the pizza is golden brown and the eggs have just set. Cut into slices to serve and garnish with basil.
