INGREDIENTS

for the dough

330ml warm water
1 tbs dried yeast
1 tsp sugar
3½ cups flour
¼ cup olive oil

for toppings

100g concentrated tomato paste / puree
2 tsp dried oregano
2 tsp dried basil
1 tsp vegetable stock powder
water
300g white button mushrooms (sliced)
1 sweet bell peppers (chopped)
1 medium leek – 150-170g (sliced)
200g cheese (grated)
400g mozzarella for pizza or fresh one (drained and sliced)
4 small courgettes / zucchinis – 400g (sliced) + some flour – optional
salt
olive oil
2 handfuls of pitted olives
1 small handful of capers
turmeric to sprinkle

Place yeast and sugar in warm water and keep aside for 10-15 minutes.
Then mix it with flour and oil till dough is smooth and not sticking to hands any more.

Prepare tomato sauce from paste, oregano, basil, stock powder and as much water as needed to make the sauce consistence.

Fry mushrooms on a little bit of olive oil for a while and keep aside.
Chopped zucchinis sprinkle with salt and flour and also fry for a while.

Warm up oven to 150°C (302°F).

Dough spread on 2 non stick A4 backing trays and place them in oven for 15 minutes.
Then put toppings on it, starting from tomato sauce, then grated cheese… and ending on turmeric.
Place in oven for next 30 minutes, reduce temperature if needed.

Serves 5 people.

• Taste great with “Garlic Sauce” – use half of the recipe amount for this pizza.