Roast vegetable & goats' cheese pizza

Ingredients (2 portions)

Roasted vegetables:

• 1 yellow pepper
• 1 courgette
• 1 red onion
• 2 tsps olive oil or rapeseed oil

Topping:

• 200g passata
• 4 tbsps tomato puree
• 75g soft goats cheese

Base:

• 200g plain flour 
• Pinch salt 
• 3.5g dried yeast (half a 7g sachet)
• 1 tbsps olive oil, plus extra for greasing
• 115ml warm water 

Method

1. Preheat oven to 220°C (200°C fab)/425°F/gas mark 7. Cut the pepper in half, remove the stalk and seeds and chop into 1-2cm chunks. Cut the courgette into slices no more that 1cm thick. Peel the onion and cut into 1cm wedges. 

2. Put 1 teaspoon of oil on a baking tray, add all the chopped vegetables and drizzle the other spoonful of oil over the top. Place in the oven for 15 minutes, until the vegetables are nearly soft.

3. Grease the other baking tray.

4. Mix the passata and tomato puree in a small bowl.

5. Place the flour, salt and yeast in a mixing bowl and mix. Make a well in the centre, pour in the oil and water and start to mix with a spoon.

6. Using one hand, collect the dough together and place on a floured work surface. Roll out to approximately the size of your baking tray. Put the dough on the baking tray.

7. When the vegetables have cooked for 15 minutes, turn the oven down to 190°C(170°C fan)/375°F gas mark 5 and place the base in for 5 minutes. Take the trays out of the oven.

8. Spread the tomato sauce over the base, spoon the roast vegetables on top and spread out, then crumble the goats' cheese over the top.

9. Return to the oven and cook for a further 15-20 minutes until the edges of the base have browned.