Pineapple Sunshine Deep Crust Pizza
210g fine wholemeal or chapatti flour
90g fine semolina
½ tsp fast action yeast
1 tsp salt
1 tsp sugar
1 TBSP extra virgin olive oil
170ml lukewarm water
Base: 3-4 TBSP sun-dried tomato paste or pesto
1 small red onion, finely sliced
½ small red pepper, sliced
½ small yellow or orange pepper, sliced
2–3 TBSP canned sweet corn
100g fresh pineapple, sliced into thin pieces
2 mushrooms, thinly sliced
1½ TBSP pine nuts
1 tsp dried oregano
Light sprinkling of cashew ‘parmesan’*, optional
Garlic, chilli or herb infused olive oil, for drizzling
Place the flour, semolina, yeast, salt and sugar in a bowl. Pour in the oil and water and stir with a fork until it starts to come together, then work into a dough with your hands. Turn out onto a lightly floured surface and knead for 5-10 minutes until the dough is smooth and springy. Place in a clean, lightly oiled bowl, cover with a damp tea towel and leave to rise in a warm place for 1-2 hours.
Preheat the oven to 220C (200C fan) / 425F.
Tip the dough onto a surface dusted with flour and semolina. Knock out the air, then roll into a circle about 25cm / 10” in diameter. Transfer to a lightly oiled pizza tray or non-stick baking sheet.
Spread the tomato paste or pesto over the crust and add the veggies. (Be sure to add plenty as they shrink on cooking). Blot the pineapple with kitchen paper to remove excess juice before adding to the pizza. Sprinkle on the pine nuts, oregano, cashew ‘parmesan’ and a light drizzle of oil. Place in the pre-heated oven and bake for 20 minutes, or until the centre of the pizza is cooked through.
This pizza is best served straight from the oven, however it can be served cold and any leftovers make a tasty addition to lunch boxes. The pizza will keep for up to 3 days in the fridge.
*Cashew ‘parmesan’: Grind together ¼ cup cashews and 3 TBSP nutritional yeast. Store in an airtight container in the fridge or freezer.