Image by fellow Bio-lover @kindnessthroughfood
Ingredients
1½ cups warm water
Pinch of caster sugar
2 teaspoons (7g/1 sachet) dried yeast
600g (4 cups) plain flour, plus a little extra for dusting
60ml (1/4 cup) olive oil, plus extra for brushing
2 serves tomato-based sauce
1 packet BioCheese Pizza Shred
1 zucchini, cut thinly
1 cup fresh artichokes
1 cup red onion, thinly sliced
1 red capsicum, thinly sliced
1 cup mushrooms, thinly sliced
1 cup brown olives
Method
Preheat the oven to 180 degrees.
Place the water, yeast and sugar in a small bowl. Mix and set aside for 5 minutes - the mixture will begin to foam. In the interim, combine the flour and salt in a large bowl, making a well in the centre.
Add the yeast mixture to the dry ingredients, folding it gently with a round-bladed knife before using your hands to bring the dough together.
Turn the dough out onto a floured surface and continue to knead for 10 minutes, or until the mixture is smooth and elastic.
Place the dough into a lightly-oiled bowl, covering it with plastic wrap or a towel before setting it aside in a draught-free, warm place for 30 minutes. The dough should double in size.
Remove the dough from the bowl and place onto a lightly dusted surface again. Divide into 2 before rolling it out into your pizza base shape of choice!
Evenly disperse a tomato-based sauce on your pizza base followed directly by your BioCheese Pizza Shred - the more the better!
Heat 1.5 tsps oil in a large nonstick pan over medium heat. Cook onion and capsicum until tender.
Arrange capsicum, mushrooms, onion and artichokes evenly over BioCheese Pizza Shred. Top evenly with olives. Brush lightly with oil.
Allow to bake for 22-25 minutes (or until golden brown).
Enjoy!