This recipe is adapted to be OMS friendly which means it’s vegan with seafood added. That also means there is no cheese! You can, of course, add cheese if you’re not following the Overcoming MS program, but you’d be surprised how nice it is without. I also bought a sourdough ready-made. Maybe one day I will make my own but right now this is easily available and the ingredients show no nasties.
1x Jus-Rol Sourdough (find it in the fridge with the Jus-Rol Ready Made pastry)
2x Peppers (different colours if possible)
1x Red Onion
Sprinkle of Oregano
Extra Virgin Olive Oil
Before you do anything else, take your sourdough out of the fridge to get it to room temperature.
Preheat your oven to 180ºC. Slice the peppers lengthways and the courgette into little half-moons. Add your veggies to an ovenproof dish, sprinkle with a little salt and a tiny amount of oil, less than a teaspoon. With your hands, spread oil and salt by giving them all a quick mix. Cook for about 25 to 30 mins. Remember you are cooking on a lower heat so it takes a little longer.
When the veggies are done let them cool down.
In the meanwhile, you can start to prepare your pizza base. Follow the instructions of the packet for your dough. It’s a little odd not to roll it but absolutely do not be tempted to fold it. I did that and it completely ruined it! Sourdough needs to gently stretch.
Once you have a reasonably round shape, transfer it to a pizza tray and add your ingredients, tomato puree, your roasted veggies, your raw, sliced onion and prawns. Finish everything with a sprinkle of oregano.
Then cook in an oven at around 210ºC for about 20 minutes. Done!
Noodle says it’s the “bestest pizza ever” and everyone else I tried this recipe on has been impressed. And it’s really very easy! Enjoy and let me know if you’re going to try it too!?