VEGETARIAN PIZZA

Dough (enough for two pizzas)

1 11g packet or 2 tsp of dried yeast

400g bread flour (available in supermarkets)

1 tsp sugar

300ml warm (not hot) water

Place the yeast and sugar in a small bowl, add about half a cup of the water and stir until dissolved. Leave for about 15 mins - it will become bubbly and frothy.

Place the sifted flour in a large bowl and add the yeast mixture. Add the rest of the water while mixing the dough - with an electric mixer fitted with a dough hook if you have one. Add enough water to form a stiff dough, then continue working it until it is smooth and shiny (about 10 mins). You can also knead by hand on a floured board.

Place it in a greased bowl covered with clingwrap. Place dough in a warm place and leave it to rise until it has about doubled in size.

Topping

1 small tin or jar of tomato puree or pasta sauce.

2 each red, green and yellow capsicum, sliced or chopped

1 eggplant, sliced into thin strips

12 mushrooms, sliced

1 tomato, sliced

300g grated mozzarella cheese for each pizza

Coriander, chopped

Cracked black pepper

Heat the oven to 200 deg C.

Divide the dough in two and roll out each half on a floured board. Place each onto a pizza tray and spread a thin layer of the tomato puree/sauce over it. Sprinkle a thick layer of the grated cheese on it, then arrange the sliced vegetables in layers over that. Season with herbs and black pepper on top.

Bake for around 15 mins until top is bubbly and the base is crisp.