Vegetarian deep-dish pizza
Vegetarian deep-dish pizza
Serve up a cheat's version of vegetarian deep-pan pizza to satisfy friends in no time. It's not only quick but can also be made ahead and frozen for ultimate convenience.
Ingreadient
- 500g self-raising flour
- 1 tbsp baking powder
- 100g butter, diced
- 300ml milk
- 2 tbsp olive oil, plus extra for brushing
- 1handful semi-dried tomatoes
- 2small courgettes, thickly sliced
- ½ x jar chargrilled artichoke in oil, drained
- 125g ball vegetarian mozzarella, drained and diced
- 50g mature cheddar or vegetarian alternative, grated
- ½ tsp dried oregano or rosemary
Direction
- Heat oven to 200C/180C fan/gas 6. Mix the flour, baking powder and ½ tsp salt in a large bowl, then rub in the butter. Add the milk and bring together to make a soft, slightly sticky dough. Brush a 25cm x 36cm baking tray with a little olive oil and press the dough into it, making sure it goes right to the corners.
- Arrange the tomatoes, courgettes and artichokes over the base. Scatter over the cheeses, drizzle with the remaining oil and sprinkle with the oregano. Season with pepper. Bake for 25 mins until nicely browned. Can be cooled, sliced in the tin and frozen for up to a month. Defrost before wrapping in foil and reheating in a low oven.
