I’m aware that despite my blog being called Vegetarian Dad, I don’t often post the cooking experiments that I do with my children (just the ones that they polish off afterwards!), so to address this here is the recipe that I have just done with Alfie and Jasmine telling me what to do. These turned out to be very tasty, and despite the fact that they were enormous, completely disappeared in under 10 minutes!
Makes 2 large pizzas
For the bases;
300g wholemeal bread flour
200ml warm water
1 tsp salt
1 tsp fast acting dried yeast
1 tsp dried mixed herbs
1 tbs extra virgin olive oil
For the sauce;
2 cloves of garlic, crushed
A small handful of fresh basil leaves
For the topping;
100g mature cheddar cheese, grated
50g button mushrooms, thinly sliced
1 red pepper, deseeded and sliced
8 cherry tomatoes, halved
2 cloves of garlic, finely sliced
Basil leaves, grated Vegetarian Parmesan and extra virgin olive oil to finish
1. To make the base, put the flour into a large bowl, then stir in the yeast and salt. Make a well in the centre then pour in the water and olive oil. Mix well until it comes together as a dough. Knead for 10 minutes on a floured surface then set aside to rise (set aside for a thick crust only).
2. Preheat the oven to 240C.
3. Cut the dough in half then roll out each ball into a 30cm circle. Lightly coat two large baking sheets with flour and carefully transfer the bases.
4. Make the sauce by adding all of the sauce ingredients together, mix well then season. Carefully spoon over the pizza bases leaving a crust.
5. Place two additional large baking sheets in the oven to preheat.
6. Sprinkle the cheese over the bases followed by the remaining ingredients. This is a good chance for the kids to get creative!
7. Place in the oven on the preheated baking sheets for 12 minutes until crisp.
8. Drizzle the finished pizzas with olive oil, grated Parmesan and a few basil leaves, and serve!