Skip to:

Home
Content
Footer navigation

Pizza with herbs from the garden

EF

NF

VG

Ingredients

Yeast – 1 sachet
Water lukewarm – 1 cup
Sugar – 1 tsp
Flour – 350g
Salt – 1 tsp
Olive oil – 2 tbs
Tomato passata – 1 bottle
Herbs chopped (basil, oregano, thyme and rosemary) – 2 bunches or as needed from garden
Mushrooms sliced – 200g
Capsicum diced – 1
Cheese grated – 250g

Recipe adapted from Long Day Care Recipe Competition – entry by Bambou Early Learning Centre, 2022.

Method

For the pizza dough, combine yeast water and sugar together in a small bowl or jug and set aside for 10 minutes until foamy.
In a large bowl combine flour and salt.
Create a well in the center and add the yeast mixture together with some oil.
Combine the wet and dry ingredients until the dough comes together.
Knead in the bowl.
Set aside and until the dough doubles in size.
When the dough has doubled in size, dust your work surface with flour.
Knead and roll the dough into 1-2cm thickness.
For the pizza sauce, combine passata and herbs (you may not have all herbs, use what you have available) in a bowl or jug .
To assemble, heat oven to 200°C.
Grate cheese, slice mushrooms and dice capsicum.
Spread sauce evenly over the pizza dough.
Add mushrooms and capsicum or your desired toppings and sprinkle with grated cheese.
Place pizza on a tray and bake in the oven for 15 minutes or until golden brown.
For an extra flavor serve topped with garden fresh basil (optional).

Explore our recipes

Delicious, nutritious and convenient recipes for everyone.

Breakfast burrito

EF

FS

SF

VG

Zucchini frittata

FS

GF

NF

SF

VG

Pak choy salad with coriander lime dressing

DF

EF

GF

LF

Special fried rice

FS

LF

NF

SF

VG

Kale caesar salad

EF

NF

SF

VG

Broccoli and paneer curry

EF

FS

GF

NF

SF

V

Zesty leek and cannellini bean soup

EF

FS

GF

NF

SF

V

Super immune smoothie

DF

EF

GF

LF

NF

SF

V

VG

Cream of broccoli soup

EF

FS

GF

NF

SF

V

Quinoa, feta, roasted capsicum and corn muffins

FS

NF

SF

V