Can anybody please give me a recipe of a perfect, proper veggie pizza?
Here are two made for me by a brilliant chef-turned-farmer who happens to be a vegetarian. I’ve adapted it as I don’t know some of the things he did. The trouble with veggie pizzas is that people tend to put too many veg on them. During the cooking process, the veg exude water which makes the pizza go soggy. These recipes avoid that by having very minimal toppings. Your base is guaranteed to be crispy and light, the topping will be fresh. You need a recipe for pizza dough. I make any Italian bread dough that involves olive oil – I have a bread machine but usually I make the dough by hand. Allow it to prove once, you don’t need to go twice. Roll it out into as many pizza bases as you want to make, provided that they’re each a good 12 inches in diameter. You can now do two things: 1. Scatter the raw pizza base with slices of raw, cleaned, unpeeled baking potato, sliced very thin on a mandoline and soaked in extra virgin olive oil with chopped rosemary and sea salt for a good hour before
