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.



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


  • 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.







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