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Vegetarian deep-dish pizza

Cheat's deep-pan pizza

Vegetarian deep-dish pizza

Name: Vegetarian deep-dish pizza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 500g self-raising flour; 1 tbsp baking powder; 100g butter diced; 300ml milk; 2 tbsp olive oil plus extra for brushing; 1handful semi-dried tomatoes; 2small courgettes thickly sliced; ½ x jar chargrilled artichoke in oil, drained; 125g ball vegetarian mozzarella drained and diced; 50g mature cheddar or vegetarian alternative, grated; ½ tsp dried oregano or rosemary

Good Food team

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Serves 6

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 2.8 out of 5.5 ratingsRate

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Serve up a cheat's version of vegetarian deep-pan pizza to satisfy friends in no time. It's not only quick but can also be made ahead and frozen for ultimate convenience.

Freezable

Vegetarian

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Alternatives

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A star rating of 4.4 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

500g self-raising flour
1 tbsp baking powder
100g butter

diced
300ml milk
2 tbsp olive oil

plus extra for brushing
1handful semi-dried tomatoes
2small courgettes

thickly sliced
½ x jar chargrilled artichoke

in oil, drained
125g ball vegetarian mozzarella

drained and diced
50g mature cheddar

or vegetarian alternative, grated
½ tsp dried oregano

or rosemary

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Nutrition: per serving

kcal589
fat30g
saturates15g
carbs69g
sugars5g
fibre3g
protein16g
salt2.85g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Mix the flour, baking powder and ½ tsp salt in a large bowl, then rub in the butter. Add the milk and bring together to make a soft, slightly sticky dough. Brush a 25cm x 36cm baking tray with a little olive oil and press the dough into it, making sure it goes right to the corners.
step 2

Arrange the tomatoes, courgettes and artichokes over the base. Scatter over the cheeses, drizzle with the remaining oil and sprinkle with the oregano. Season with pepper. Bake for 25 mins until nicely browned. Can be cooled, sliced in the tin and frozen for up to a month. Defrost before wrapping in foil and reheating in a low oven.

RECIPE TIPS

USE UP THE ARTICHOKES

Make a plain risotto. At the end, stir in chargrilled artichokes and some frozen peas or broad beans, plus the zest 1 lemon and a large knob butter. Serve with plenty of freshly grated Parmesan.

Recipe from Good Food magazine, December 2010

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A star rating of 2.8 out of 5.5 ratings

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