Dirty Roasted Vegetable Pizza - Serves 2

Preparation time: 40 minutes

Cooking time: 10 minutes

Crisp, smoky and packed with charred flavour, this rustic pizza is all about bold veg, molten cheese, and the magic of the wood-fired oven.

Ingredients:

For the Pizza Dough:

300g strong white bread flour (plus extra for dusting)

1 tsp salt

7g sachet fast-action dried yeast

1 tsp sugar

200ml warm water

1 tbsp olive oil

For the Toppings:

100ml tomato passata (or tinned tomatoes, crushed)

1 garlic clove, minced

1 tsp dried oregano

Salt and black pepper to taste

Method:

Heat the Oven:

 Light the Kadai Wood-Fired Oven and let it reach 250–300°C.

Make the Dough:

 Mix flour and salt. Stir yeast and sugar into warm water, then mix into the flour with olive oil. Knead until smooth. Leave to rise for 30 minutes.

Dirty Cook the Veg:

Carefully place the veg into the hot embers underneath the Wood Fired Oven, turning occasionally until charred.

Roll and Top:

Hand stretch the dough. Mix passata with garlic and oregano. Spread the sauce over the base, then add cheese and charred veg. 

Bake:

 Slide pizza onto the oven. Bake 5–7 minutes until the crust is crisp and cheese is melted.

Serve:

 Add fresh basil and chilli flakes if desired.