WHAT TO PUT ON A VEGGIE PIZZA RECIPES

Steps:

• Pre-heat the oven to 375F.
• Unroll the dough and separate along the pre-cut vertical lines {not the diagnol lines for the individual crescent rolls}. Fold these in half to double the dough.  
• On an ungreased cookie sheet or pizza sheet, start laying the dough down to form a circle. Press the dough down so the width of the ring is approximately 4 inches.  {NOTE: If you have a smaller cookie sheet, you may not use all of the dough.}  I used an upside bowl on the inside of the ring to get a nice even circle and then just placed the dough around it.
• Bake for 10-12 minutes or until the crust is golden brown.  The baking time can really vary depending on the thickness of the dough, so be sure to check it often to avoid burning on the bottom.  If your pastry is puffing up a lot, you can poke it with a fork so it doesn't rise as high. Remove from oven and cool completely.
• In a small bowl, mix the cream cheese, sour cream, and seasonings until well combined and smooth.  Spread evenly over the crust and then add the broccoli, cucumbers and red peppers.  Press the vegetables lightly into the cream cheese. Top with mini grape tomatoes.  Use the bottom of the red pepper and two strips of red pepper to make the bow.
• While you can serve this immediately, I prefer it chilled.  Cover with Saran wrap and refrigerate for 1-2 hours prior to serving.

Steps:

• 1. For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
  2. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
  3. For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
  4. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
  5. Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
  6. Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
  7. When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.