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Tomato and Basil Rye Pizza

Tomato and Basil Rye Pizza

A delicious tomato and basil pizza recipe with no wheat or eggs

250 ml (1c) warm water (not hot)
15 ml (1T) sugar
1 sachet (10g) instant dry yeast
60 ml (¼c) extra-virgin oil
5 ml (1t) salt
1 packet (500g) rye flour (stone-ground or fine)

FOR THE TOPPING ( for one base )
1 packet (125g) sun-dried tomato pesto
250 ml (1c) grated mozzarella cheese
250 ml (1c) halved cherry Tomatoes seasoned with green onion seasoning
A handful of fresh basil leaves, torn
Olive oil for drizzling

Mix the water and sugar in a large flat-bottomed bowl and sprinkle over the yeast.

Leave for 5 minutes then add the oil and salt.

Add the flour 1 cup at a time and mix with a large spoon. The dough will become stiff; when this happens, lightly knead it with floured hands. Rye flour has less elasticity than regular wheat flour so gathering the dough and pushing it down will suffice. If the dough is very stiff drizzle over an extra 1-2 tablespoons of oil and lightly knead again. Leave to rise for a least 1 hour ( more if the weather is cold ).

Preheat the oven to 180 C. When hot place two baking trays inside to heat.

When the dough has risen to about 1 ½ times its size punch it down and divide it in half. Place half a sheet of baking paper the size of the baking tray, cover with wax and, pushing down with the heel of your hand, flatten the dough, working around it until it’s a largish rectangular shape. Use a rolling pin dusted with maize meal to make it flatter if preferred. Remove the wax wrap and repeat with the other half of the dough.

Remove the trays from the oven. Place the bases with their baking paper on the trays. Spread pesto over the bases to the edges and bake for about 7 minutes until puffed and just beginning to colour at the edges. Remove from the oven.

Sprinkle the cheese over the bases and dot with the seasoned tomato halves. Add some torn basil leaves before baking.

Drizzle with olive oil and bake each pizza for a further 10 minutes until the bases are nicely browned and crisp.

Garnish with the remaining basil.

Less than 20 mins preparation time
About an hour cooking time
Makes 2 pizzas

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