300g (2½ cups) strong white flour1 tsp fast-action dried yeast1 tsp salt200ml (⅞ cup) warm water1 tbsp olive oil
400g diced tomatoes2 garlic cloves, crushed1 handful basil or oregano (optional)salt and pepper
2 tbsp olive oil½ green pepper, seeds removed, sliced thinly½ a zucchini, sliced thinly100g button mushrooms, sliced1 onion, sliced2 cloves garlic, crushed3 Roma tomatoes, quartered150g mozzarella cheese, chopped4 tbsp grated parmesan cheesefresh basil
Tip: Don't have time to make the full base? Make this super quick dough using self-raising flour instead.
Variations: There are loads of vegetarian pizza toppings variations you can make depending on what's in your fridge. Why not try some of these:
Extra pizza dough (uncooked) can be frozen. Make double when you are making the dough and then freeze half for a quick meal another night.