Dough recipe from "The Vegetarian Kitchen" ed. Linda Fraser (Lorenz Books, 1999) Topping recipe adapted from Red Magazine, May 2010 Makes 1x 30cm pizza Ingredients
For the dough: 175g strong white bread flour 1/4 tsp salt 1 tsp dried yeast 120-150ml lukewarm water 1 tbsp olive oil For the topping: 1 tbsp olive oil 1 courgette, cut into thin slices 2 tbsp black olive tapenade (I found a small jar in Asda and used all of it)100g mozzarella, torn into shreds 15g shaved/graved parmesan cheese 1 pinch salt Directions
Start by making the dough... - Put the flour, salt & yeast into a large mixing bowl and stir.
- Make a well in the centre and pour the water and oil into that, then mix with a spoon to a soft dough.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Put the dough in a greased bowl and cover with cling film. Leave in a warm place to rise for about 1 hour, or until the dough has doubled in size.
To make the pizza... - Fry the courgette slices in the olive oil with a little salt for about 5 minutes, then put them on some kitchen paper to drain off the excess oil.
- Knock back the dough, turn on to a lightly floured surface and knead again for 2-3 minutes. Roll out to fit your pizza tray and put the dough on it. I have a pizza tray with holes in it to allow the air to move.
- Spread the tapenade over the pizza dough. Add the cheeses and courgettes.
- Cook at Gas Mark 5 (200 degrees C) for about 20 minutes.
- Enjoy! Goes nicely with a CHW green salad.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :) | 
