Fresh Heirloom Tomato and Spanish Onion PizzaVegetarian Pizza that is fresh and delicious!
Fresh Heirloom Tomato and Spanish Onion Pizza
Italians would call the base of this pizza bianco, because it only has mozzarella cheese on the base and not tomato-based sauce reduction.
By using heirloom tomatoes on this pizza you get an amazing array of colours. If you’re not familiar with a pack of heirlooms they are basically just coloured small tomatoes that come in orange, red, yellow and purple.
This dough recipe makes enough for three medium pizza bases or two large, depending on how thick you like your base. Dust the pizza stone or oven tray with semolina to make sure it doesn’t stick.
serves
3time needed
prep cookingredients
14difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 390g serve |
Qty per 100g |
|
| Energy | 4602kJ | 1181kJ |
| Protein | 47g | 12g |
| Fat,total | 36g | 9g |
| -saturated | 16.5g | 4.2g |
| Carbohydrate | 143g | 37g |
| -sugars | 4g | 1.03g |
| Dietary Fibre | 7.3g | 1.9g |
| Sodium | 720mg | 185mg |
Ingredients
Pizza Dough
- 1 And 1/3 Cup Warm Water
- 1 X 7g Packet Yeast (or 2 Tsp)
- 3 cups Plain Flour + Extra For Dusting
- 1 1/2 tsp Salt
- 1 tbsp Olive Oil
- 1 cup Semolina to dust the pizza stone
Toppings
- 2 Balls Mozzarella Cheese torn into pieces
- 1 320 Gram Pack Heirloom Tomatoes quartered or halved if large
- 1 Spanish Onion sliced
- 1 Oregano
- 1 tbsp Olive Oil
- 1 Fresh Parsley
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Method
How to Make Heirloom Tomato and Spanish Onion Pizza:
- Put water and yeast into a freestanding mixer with the dough hook attached and mix yeast and water together
- Add flour then salt and combine, knead the dough with the dough hook for around 6 to 7 mins
- Wipe the olive oil around the inside of a large bowl, form the dough into a smooth ball, place in the oiled bowl, cover and allow to rest for a good hour or until doubled in size
- Put a pizza stone in the oven and preheat to 210°C – Its best if the stone is hot when you put the dough on it.
- Once the dough has risen cut into three sections, gently roll each one back into a ball, and begin to stretch your pizza into shape. Hands are better, but if you need a rolling pin to help your roll it out use one
- Dust a pizza paddle with semolina, place the rolled dough on it and top with mozzarella cheese, tomatoes, onions and a little salt, pepper and oregano leaves.
- Brush the crust of the pizza lightly with olive oil.
- Bake for around 12 – 15 minutes or until the dough is cooked through and crisp.
- Remove from the oven and sprinkle over the parsley.
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