Feta & Roast Veg Pizza


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 red onion, sliced
  • 1 eggplant, cubed
  • 3 small zucchini, sliced
  • 2 tbsp olive oil
  • 100ml tomato passata
  • 120g Dodoni feta, crumbled
  • 2 tsp balsamic vinegar
  • 1/3 cup fresh basil leaves
  • 4 cups bread flour
  • 1 tsp sugar
  • 1 sachet dry yeast
  • 2 tsp salt
  • 1 1/2 cups water
  • 2 tbsp olive oil 


  1. To make the dough, beat the bread flour, sugar, yeast & salt in a bowl. While the mixer is still running add the water & the olive oil & beat until the dough forms a ball. If you feel the dough is too sticky add additional flour 1 tsp at a time. If the dough is too dry add water 1 tsp at a time. Remove the dough from the bowl & knead on a lightly floured surface, until you can form a smooth & firm ball.
  2. Grease a bowl with 1 tsp of olive oil; add the dough & cover with clingfilm. Allow to sit until the dough doubles in size, approximately 1 hour.
  3. Remove the dough & place on a flour dusted surface. Knead the dough with your hands to push the air out. Take your desired amount of dough & roll out into thin circles to form the bases.
  4. In a large baking tray, toss the peppers, onion, zucchini & eggplant with olive oil, & season with salt & pepper.
  5. Roast veggies for 10 min, then remove zucchini & place in a large bowl. Return tray to oven for 10 min or until eggplant is tender & peppers are slightly charred. Add the roast veg to the zucchini & toss with balsamic vinegar; set aside.
  6. Increase oven temperature to 200C.
  7. Place the pizza bases on a flour dusted & olive oil rubbed tray, spread passata on bases & top with vegetables.  Top with feta & bake for 15-20 min until feta is golden.
  8. Toss basil with a drizzle of balsamic & scatter over pizzas to serve. 

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