300 g, (2 cups)
Tomato pasta sauce
130 g, (1/2 cup), roast garlic and onion)
1 bunch(es), trimmed, halved lengthways
1 medium, thinly sliced
1 medium, cut into ribbons
100 g, button, thinly sliced
Artichoke hearts, canned, rinsed, drained
100 g, 6 individual, drained, halved
Black olives, drained
⅓ cup(s), kalamata, halved
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g)
- Combine the yeast, sugar and ¾ cup (185ml) warm water in a small bowl. Stand in a warm place for 5 minutes or until frothy. Combine the flour and 1 teaspoon of salt in a large bowl. Make a well in the centre and stir in yeast mixture and oil. Use your hands to bring the dough together in the bowl. Knead on a lightly floured surface for 5 minutes or until smooth.
- Preheat oven to 250°C or 230°C fan-forced. Heat two baking trays in oven. Divide dough in half. Roll out each half into a 23cm x 33cm rectangle. Place bases on sheets of baking paper.
- Spread pizza bases with the tomato pasta sauce. Arrange the asparagus, capsicum, zucchini, mushrooms, artichokes and olives over pizza bases and sprinkle with cheese. Transfer bases (on baking paper) onto hot baking trays. Bake for 15 minutes or until bases are crisp and vegetables are tender. Serve.