5+ A Day


Serves: 4-6

Preparation: 20 minutes plus rising

Cooking: 15-25 minutes



1 teaspoon active dry yeast
2 teaspoons sugar
2 cups flour
1/2 teaspoon salt
1 tablespoon olive oil, plus additional for brushing the crust
1 cup warm water (to mix)


Mix flour, salt, sugar, yeast and oil

Turn out on to a lightly-floured surface and knead for about 5 minutes

Roll ball of dough around in bowl with oil to coat it

Tightly seal bowl with plastic wrap and set aside in a warm, draft-free place

Let dough rise until not quite double in size, 30 - 40 minutes. (Prepared dough will keep in the fridge if covered for up to 2 days)

Divide dough into 2 balls. Flatten each to about 5mm thickness for a crispy base or 2cm for deep dish

Place dough in an oiled pizza tray

Cover with desired toppings and bake for 15 - 25 minutes at 200°C or until the base is crisp and golden


Topping ideas

Spread base with tomato paste, top with; yellow and orange capsicum, red onion, courgette ribbons, shaved ham and fresh basil

Red pepper, mushrooms, sliced red onion - top with mozzarella or grated pizza cheese – garnish with basil leaves to serve

Feta and mushroom - spread base with tomato pasta sauce

Cover with sliced mushrooms. Sprinkle with crumbled feta, chopped rosemary and drizzle with olive oil

Kūmara and mushroom - spread base with tomato pasta sauce, top with salami, chopped cooked kumara, sliced mushrooms, and grated pizza cheese