Vegetables Pizza

Pizza base:
Source: The Perfect Cookbook. David Herbert. Viking. Victoria,
Australia. 2003



1 sachet (@ 7g = 1/4 oz = 2 tsp) dry yeast
1 tsp sugar
343 gr bread flour
salt
2 Tbs olive oil

Direction:
Dissolve the yeast and sugar in a small bowl with 200ml (6 ½ fl oz) of tepid water. Stir well and set aside for 10 minutes, or until the mixture froths.

Place the flour and a pinch of salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms.

Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place in a clean, lightly oiled bowl, cover with a cloth or plastic wrap and leave in a warm place for 1-1 ½ hours, or until the dough has doubled in size.

Preheat the oven to 210C (415F, Gas Mark 6-7).

Punch down the dough with your fist to release the air. Divide into two or three equal portions and roll out or press to a thickness of 4-5mm (¼ in). Transfer to lightly oiled pizza trays.

Top with your choice of toppings and cook for 15 minutes. Then slide the pizza off the tray onto the oven shelf and cook for a further 3-4 minutes, to crisp up the base. (For making vegetable pizza, you do not need to reheat the base, just set it aside to cool)

Vegetable Topping
2 pack (8 ounces each) of cream cheese
230 gr of mayonnaise
1 tbs of garlic powder
a pinch of black pepper powder.

200 gr broccoli, chopped
200 gr cauliflower, chopped
2 carrots, chopped.
1 green bell pepper, chopped.
1 red pepper, chopped.
1 tomato, cubed.
1 pack of shredded cheddar cheese

Directions:
In a mixing bowl, combine cream cheese, mayo, garlic powder and black pepper. Spread the mixture over the cooled pizza base. Arrange vegetables over it. Garnish with shredded cheddar cheese. Chill before serving.