Sunshine pizzas recipe

Transport yourself to the Mediterranean with this colourful veggie pizza, topped with a rainbow of sweet tomatoes, tangy peppers and a sunny baked egg. Get the kids involved, too – they can have a go at kneading the dough and topping the base with passata, veg and cheese. With so many fresh flavours this family feast certainly beats a takeaway!

Prep time: 35 minutes

Cook time: 20 minutes

Servings: 2 Pizzas people

Preparation

  1. Pour 180ml warm water into a small bowl. Sprinkle over the yeast and sugar, stir to mix, then set aside for 5-10 mins until the surface is a little foamy.

  2. Mix the flour and salt in a large bowl and make a well in the centre. Pour in the yeast mixture and 5 tsp oil. Using your hands, mix well to a slightly sticky dough. Add a bit more flour if it seems too wet, a bit more water if it's too dry.

  3. Transfer the dough to a lightly floured surface and knead for 8-10 mins until soft and elastic. To knead, push the dough down and then away from you, using only the heels of your hands. Fold the dough in half and press down, then repeat the previous step, to stretch the gluten in the dough. Turn the dough 45 degrees and repeat until it is smooth and supple.

  4. Put the dough in a clean, oiled bowl and cover with a clean damp tea towel or a sheet of oiled cling film. Leave in a warm place for 1 hr 30 mins or until doubled in size.

  5. When the dough has almost risen, heat 2 tsp oil in a frying pan over a medium-high heat. Add the peppers and fry for 4-5 mins until just softened. Transfer to a plate and set aside. Add 2 tsp oil to the pan and fry the tomatoes for 3-4 mins until just softened. Set aside with the peppers to cool slightly. Preheat the oven to gas 7, 220°C, fan 200°C.

  6. Knock back the dough by kneading again for 1 min; divide into 2 balls. With a well-floured rolling pin, roll out each ball of dough into a thin circle, roughly 25cm wide and 1-1½ cm thick. Transfer to 2 lightly floured baking sheets.

  7. Evenly spread the passata over the bases, leaving a 1-2cm border. Scatter the mozzarella, tomatoes and peppers around the pizzas, leaving a gap in the middle. Crack an egg into the centre of each pizza. Bake on the top and middle shelves (swapping them over halfway through) for 12-16 mins until the base is golden and cooked through, and the egg is cooked to your liking. Scatter over the basil and season with black pepper to serve.

Tip: To make this recipe dairy-free, swap the mozzarella for Tesco Free From coconut oil alternative to grated mozzarella.

Ingredients

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Ingredients

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Preparation

  1. Pour 180ml warm water into a small bowl. Sprinkle over the yeast and sugar, stir to mix, then set aside for 5-10 mins until the surface is a little foamy.

  2. Mix the flour and salt in a large bowl and make a well in the centre. Pour in the yeast mixture and 5 tsp oil. Using your hands, mix well to a slightly sticky dough. Add a bit more flour if it seems too wet, a bit more water if it's too dry.

  3. Transfer the dough to a lightly floured surface and knead for 8-10 mins until soft and elastic. To knead, push the dough down and then away from you, using only the heels of your hands. Fold the dough in half and press down, then repeat the previous step, to stretch the gluten in the dough. Turn the dough 45 degrees and repeat until it is smooth and supple.

  4. Put the dough in a clean, oiled bowl and cover with a clean damp tea towel or a sheet of oiled cling film. Leave in a warm place for 1 hr 30 mins or until doubled in size.

  5. When the dough has almost risen, heat 2 tsp oil in a frying pan over a medium-high heat. Add the peppers and fry for 4-5 mins until just softened. Transfer to a plate and set aside. Add 2 tsp oil to the pan and fry the tomatoes for 3-4 mins until just softened. Set aside with the peppers to cool slightly. Preheat the oven to gas 7, 220°C, fan 200°C.

  6. Knock back the dough by kneading again for 1 min; divide into 2 balls. With a well-floured rolling pin, roll out each ball of dough into a thin circle, roughly 25cm wide and 1-1½ cm thick. Transfer to 2 lightly floured baking sheets.

  7. Evenly spread the passata over the bases, leaving a 1-2cm border. Scatter the mozzarella, tomatoes and peppers around the pizzas, leaving a gap in the middle. Crack an egg into the centre of each pizza. Bake on the top and middle shelves (swapping them over halfway through) for 12-16 mins until the base is golden and cooked through, and the egg is cooked to your liking. Scatter over the basil and season with black pepper to serve.

Tip: To make this recipe dairy-free, swap the mozzarella for Tesco Free From coconut oil alternative to grated mozzarella.