NZ Woman's Weekly

Vegetable pizza recipe

  • Meal Type

  • Servings

  • Courses


Family favourite pizza is given a healthy makeover this week with the addition of nutrient-rich veges.

Pizza dough

Makes 8

  • 200ml warm water
  • 1 tsp dried yeast
  • 1 tsp sugar
  • 115g wholemeal flour
  • 250g high grade flour
  • 1 tsp salt
  • 20ml olive oil
  1. Place water in a small bowl. Crumble yeast into it. Add sugar. Leave to ferment for 10 minutes. Combine flours and salt in an electric mixer bowl. Add oil to yeast. Add this to flour mix.
  2. Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size.
  3. Knock dough back and form into 100g balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls into pizza bases and place on baking trays.

Pizza topping

  • 1 punnet cherry tomatoes
  • 2 tbsp olive oil
  • Pinch salt and pepper
  • 400g tin lentils in spring water, drained
  • 200g fresh buffalo mozzarella
  • 2 courgettes, julienned
  • 1 cup fresh oregano leaves
  • 50g pecorino, finely grated
  • 2 cups flat-leaf rocket
  1. Preheat oven to 220°C. Place tomatoes in a roasting dish with olive oil, salt and pepper. Roast until skins begin to burst.
  2. Spread pizza sauce (see recipe below) over bases. Add lentils, chunks of mozzarella, courgette, cherry tomatoes and oregano leaves. Finely grate pecorino over, season and cook for 10 minutes. Garnish with rocket. Top with more pecorino.

Chunky tomato sauce

Makes about 1 cup

  • 1 small onion, finely diced
  • 2 cloves garlic, crushed
  • 400g tin whole peeled tomatoes
  • Sprig rosemary, leaves only
  • 1 tbsp honey
  • Pinch salt and pepper
  1. Combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one-third.

 Take a look at this pizza with caramelised onion, feta, rocket, and walnuts recipe here.

Issue 1541

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