Sweet capsicum, zucchini, olives and feta make a colourful vegetarian pizza that stays crisp because the vegetables are sliced thinly and used with restraint.
Ingredients
- 1 ball pizza dough (about 250 g)
- 100 g crushed tomatoes
- 100 g mozzarella, grated
- 1/4 red capsicum, very thinly sliced
- 1/3 small zucchini, shaved into ribbons
- 40 g pitted kalamata olives, halved
- 50 g feta, crumbled
- 1 tablespoon finely sliced red onion
- 1/2 teaspoon dried oregano
- Fresh parsley and lemon to serve
Method
- Preheat a stone or heavy tray at the oven’s highest setting for 35–45 minutes.
- Pat the capsicum and zucchini dry. Toss them with only a few drops of olive oil and a pinch of salt.
- Stretch the dough to 30 cm. Spread over the tomato, leaving a clear rim, then add mozzarella.
- Distribute the vegetables, olives, onion, feta and oregano evenly without piling them up.
- Bake until the underside is crisp and the feta begins to colour. Finish with parsley and a squeeze of lemon.
Pizza 0 tip: Vegetables release steam. Thin slices, a hot oven and a light layer of toppings keep the centre from turning soft.
Make it your own
Replace feta with goat cheese, or add artichoke hearts that have been thoroughly drained and patted dry.