Deep pan veg pizza

Student who is selected for the Chef of the day is Mr. PRAVASH NAYAK (FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.

Ingredients:

For pizza dough

• 1 kg Bread flour
• 7 gms Dry yeast
• 35 ml Olive oil
• 600 ml Chilled water

For the pizza sauce

• 150 gms Tomato puree
• 25 gms Barbeque sauce
• 15 gms Worcestershire sauce
• 15 gms Garlic cloves, chopped
• 5 gms Salt & pepper
• 10 gms Heads of capsicum
• 1 no         Red onion

For the topping

• 2 nos Red onions
• 1 no Broccoli
• 5 gms salt & pepper
• 1 no Red capsicum
• 50 gms Mushrooms
• 30 gms Black olives
• 70 gms Grated Mozzarella
• 6 nos Thyme sprigs
• 6 nos Sundried tomatoes
• 25 gms Grated parmesan cheese

METHOD:

1. For the dough, place all the ingredients in a stand mixer fitted with a dough hook. Knead on low speed for 5–6 minutes or until a smooth dough forms. Transfer to an oiled container with an airtight lid. The dough will rise, so if the container is too small it will not fit, and if the container is too large it will hold too much air and the dough may dry out. Place in the refrigerator to prove for up to 3 days.
2. Heat a oven to 180˚C. Place the vegetables onto a baking paper lined baking tray, drizzle with a little oil, season with salt and pepper and roast for 20 minutes or until golden and tender.
3. For the pizza sauce, place all the ingredients in a bowl and mix well to combine.
4. Take a 30 cm deep frying pan with a handle that can fit in your oven. Grease the base with olive oil and press the dough into the pan and up the sides as high as you can go. Start with a layer of sauce, then place the roasted vegetables onto the pizza and continue layering the sauce and vegetables as you go. Scatter with the extra mozzarella and drizzle a little extra oil around the outside of the dough. Bake for 30 minutes or until puffed, golden and cooked through. Remove the pizza from the dish, scatter with extra thyme leaves and a little more pepper, then slice to serve.