Vegetarian pizza Kita’s way

Author: Healthy Food Guide reader

Photographer: Devin Hart

Serves: 4

Time to make: 20 mins , plus 30 mins proving

Hands-on time: 30 mins

Ingredients

More weights & measures

Marinade for tofu
2 tablespoons oil
2 tablespoons reduced-salt soy sauce
¼ cup lemon juice
2 cloves garlic, chopped
1 teaspoon sesame oil
1 tablespoon oregano
hot pepper sauce, to taste
200g firm tofu, sliced
Pizza dough
1 cup warm water
1 teaspoon dried yeast
1 teaspoon castor sugar
1 ½ cups plain flourall purpose flourX
¼ teaspoon salt
1 tablespoon olive oil, plus extra for brushing
Toppings
1 small red or yellow capsicum, diced
6 cherry tomatoes, sliced in half
1 spring onion, white only, sliced
60g vegetarian edam cheese, grated
4 tablespoons hummus
⅓ cup canned corn sweetcornXkernels
Salad
4 cups crispy lettuce, shredded
2 radishes, sliced
4 cherry tomatoes, halved
2 spring onions, sliced
1 small cucumber, sliced
4 tablespoons dressing made with 1 tablespoon olive oil and 3 tablespoons orange juice

Instructions

Stay Awake

1 Mix marinade ingredients and marinate tofu.

2 Combine water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil.

3 Use your hands to bring the dough together. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.

4 Brush the dough bowl lightly with oil. Place the dough back in the bowl, cover with plastic wrap and set aside in a warm place to rise for 30 minutes or until doubled in size.

5 Heat the oven to 200ºC (or fanbake 180°C). Once the dough has doubled in size (the proving), take it out of the bowl and knead on a lightly floured bench until it is smooth again. This won’t take long.

6 Divide the dough in half. Flatten each half to the thickness you like. Place on an oven tray. Spread hummus evenly over the 2 dough rounds. Add the toppings and tofu and sprinkle with cheese.

7 Bake for 10-15 minutes until the base is crisp, the cheese has melted and the tofu has frazzled at the edges.

Variations

Make it gluten free: Use gluten-free flour and check soy sauce, hot pepper sauce and tofu are gluten free.

HFG tip

Recipe by Kita Ihaka, Kamo High School (one of the winning entries from NZ Nutrition Foundation’s Just Cook: Create a Family Meal Challenge 2015).

Nutrition Info (per serve)

Calories 537 cal

Kilojoules 2250 kJ

Protein 21 g

Total fat 27 g

Saturated fat 6 g

Carbohydrates 50 g

Sugar 12 g

Dietary fibre 7 g

Sodium 720 mg

Calcium 330 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.