Grilled vegetable pizza
|250 g||Portobello mushrooms|
|1 tsp||Onion salt|
|½ cup||Tomato pasta sauce|
|1 cup||Mozzarella cheese|
- To make pizza dough: Dissolve sugar in water. Sprinkle yeast over the water. Leave for 10 minutes or until frothy. Mix flours and salt into a bowl. Make a well, add olive oil and yeast. Mix well. Knead with extra flour on a board until smooth and elastic. Roll dough out to a 30cm round. Roll edges of pizza to form a round crust. Place pizza base on a baking tray or hot pizza stone.
- To prepare the topping wipe mushrooms and trim. Crush garlic, peel and chop finely. Cut peppers in half, remove seeds and cut into quarters. Place mushrooms, gill side up, on a grill platter with peppers. Brush or spray with oil. Sprinkle garlic and onion salt over vegetables. Grill for 10 minutes.
- Spread pizza base with 1/4 cup tomato pasta sauce. Arrange grilled vegetables over base. Chop tomatoes roughly and scatter over vegetables. Sprinkle with cheese. Bake at 220 degrees C for 15 minutes. Serve with remaining pasta sauce.