Veggie and goat’s cheese pizza
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Quicker than ordering home delivery and so much more delicious, customise the toppings to your own tastes.
Ingredients
Soft goat's cheese
40 g
White self-raising flour
1 cup(s), (150g)
Salt
½ tsp
Olive oil
1 tbs
Tomato pasta sauce
¼ cup(s), (65g)
Zucchini
1 medium, cut into ribbons
Eggplant
1 small, (finger variety) cut into ribbons
Yellow capsicum
½ medium, thinly sliced
Fresh lemon rind
2 tsp, grated
Fresh oregano
2 tbs
Fresh red chilli
½ whole, seeded, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Process the flour, salt, oil and ½ cup (125ml) water in a food processor until mixture just comes together. Knead the dough on a lightly floured surface until smooth. Roll the dough out to 1cm thickness.
2
Lightly spray a large ovenproof frying pan (30cm base measurement) with oil and heat over medium heat. Transfer pizza dough to pan. Press the dough into base and side of the pan. Cook, uncovered, for 5 minutes or until pizza base is golden and crisp. Preheat grill.
3
Spread pasta sauce evenly over the pizza base. Arrange zucchini, eggplant and capsicum over sauce. Season with salt and pepper. Crumble goat’s cheese over the pizza.
4
Transfer pan under grill and cook for 4-5 minutes or until vegetables are tender. Top with lemon rind, oregano and chilli. Serve.
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