Meat-free pizza

Another Friday pizza, this time it was sans bocconcini and sans meat. The aim was to get a crispy base rather than a soggy bottom which happens when I load up on the bocconcini balls. I don’t like a soggy bottom 😜 I should listen to my friend GC more about achieving a crispy pizza base.

Ingredients

• Homemade pizza dough (from last week)
• Tomato paste
• Mozzarella cheese
• Baby capsicums
• Caramelised onions
• Porcini mushrooms
• Kalamata olives
• Capers
• Basil

Instructions

• Remove the pizza dough (made from last week) out of the refrigerator and bring it to room temperature.
• Rehydrate the dried porcini mushrooms in warm water and allow the mushrooms to plump up over about 20 minutes.
• Drain the mushroom water from the mushrooms.
• Cut the baby capsicums into slices.
• Turn the oven on to its highest setting.
• Begin to work the dough and attempt to form a circle (hoping one day I’ll learn the secret of how to make a circular pizza base rather than the weirdly shaped pizza bases I seem ‘good‘ at).
• With the back of a spoon, smear the tomato paste across the surface of the pizza base.
• Layout some slices of mozzarella on the pizza base.
• With artistic flare add some caramelised onions, capsicum slices, mushrooms, olives, capers, and basil.
• Season with some salt and pepper.
• Put into the oven for about 10 to 12 minutes.