Vegetarian Pizza
Main, Thermomix - Cutter
Ingredients
Pizza Dough
1 oz extra virgin olive oil, plus extra to grease
7.5 oz water, room temperature
1 tsp sugar
2 tsp dried instant yeast
14 oz bread flour
1 tsp salt
Topping
3.5 oz yellow pepper, cut into 1 – 2 wedges, seeds and membranes removed
3.5 oz red pepper, cut into 1 – 2 wedges, seeds and membranes removed
3 oz fresh white button mushrooms, whole, stem removed
4 oz red onion, peeled and halved vertically
3.5 oz zuchinni, unpeeled and end removed.
7 oz canned chopped tomatoes
7 oz grated mozzarella or grated cheese, for pizza (see Tip)
2 – 3 pinches salt, to taste
2 – 3 pinches ground pepper, to taste
Useful items
Large bowl, cling wrap or dish towel, baking sheet (14 in.
Directions
Pizza Dough
1. Lightly grease a large bowl and set aside. Place water, sugar and yeast into mixing bowl and mix 20 sec/speed 2.
2. Add bread flour, extra virgin olive oil and salt and knead Dough (WHEAT SYMBOL)/2 min. Transfer dough to prepared bowl and form into a ball. Cover with cling wrap or a damp dish towel and let rise until doubled in size (approx. 1 hour).
3. Preheat oven to 400 °F. Line a baking sheet (approx. 14 in. × 16 in.) with parchment and set aside. Topping
4. Place a bowl onto mixing bowl lid, weigh in yellow and red peppers, mushrooms, onion and zuchinni and set aside.
5. Insert Thermomix® Cutter shaft and basket and place cutting disc with side 1 (slicing) facing up. Set cutter lid into position. Place 2 pepper wedges vertically into wide part of feeder. Insert pusher and slice 1 min/speed 4 while gently pressing pusher down. Repeat until all pepper wedges are sliced.
6. Place mushrooms, stacking them into wide part of feeder. Insert pusher and slice 30 sec/speed 4.
7. Add red onion halves vertically into wide part of feeder, Insert pusher and slice 30 sec/speed 4.
8. Remove cutter lid, invert disc with side 2 (grating) facing up. Set cutter lid into position, insert zucchini into wide part of feeder. Insert pusher and grate 30 sec/speed 4. Remove Thermomix® Cutter and shaft.
9. Transfer dough to prepared baking sheet and shape by stretching gently and pressing into the edges with your fingertips until it fills the tray.
10. Spread chopped tomatoes and mozzarella over dough, distribute sliced and grated vegetables on top and sprinkle with salt and black pepper. Bake 20 minutes (400 °F). Serve hot.
Notes
Tip
• Grate or slice any remaining vegetables not used for the pizza to use in salads or freeze for later use in stir-fries, soups or stews.
• For best results, use a grated cheese that is specifically for pizzas. Avoid using fresh mozzarella packed with water because the end result will be too watery and not crusty.
Variation
• Replace red onions with white onions.
Nutrition
Calories: 2496 kJ / 596 kcal
Protein: 24 g
Carbohydrates: 74 g
Fat: 20 g
Saturated fat: 8 g
Fiber: 8.2 g
Sodium: 696 mg