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Tomato rainbow pizza recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Kid-friendly rainbow pizza: vibrant veggies on a delicious crust, perfect for lunches or dinners. Get the little chefs involved for a fun and nutritious meal.
Ingredients:
  • 160ml water
  • 1 1/2 tsp instant dried yeast
  • 10.80 gm honey
  • 6.90 gm extra virgin olive oil
  • 225g plain flour
  • 1.80 gm sea salt flakes
  • 350g mixed medley tomatoes
  • 9.20 gm extra virgin olive oil, extra
  • 100g mozzarella
  • 40.00 ml finely grated parmesan
  • Flat-leaf parsley leaves, to serve (optional)
Instructions:
  • Combine warm water, yeast, and honey in a small bowl, whisking until blended. Let sit for 5 minutes until foamy, then mix in the oil.
  • Blend flour and salt in a food processor. Pour in the yeast mixture with the machine running until dough is wet. Transfer dough to a floured surface and knead for 3 mins until smooth and elastic. Expect a tacky dough that releases cleanly from your hands.
  • Shape dough into two round balls, then transfer to a floured baking tray and sprinkle the tops with flour. Loosely cover with plastic wrap and let rise in a warm spot for 45 minutes, or until doubled in size.
  • Preheat your oven to 250°C (230°C fan-forced) and position the oven rack in the bottom third. Line 2 large baking trays with baking paper.
  • Arrange the tomatoes by their vibrant colors (red, yellow, orange, and maroon). With a serrated knife, slice the tomatoes in thick crosswise slices.
  • Flatten each dough ball using floured hands or roll out on a floured work surface until it reaches 20-25cm width (shape doesn't have to be completely round) and place on the prepared trays.
  • Quickly drizzle and massage the extra oil onto the dough, then layer with mozzarella and parmesan. Artistically arrange tomatoes in concentric circles over the cheese, maintaining a 2cm border. Add a sprinkle of pepper, if desired.
  • Bake the pizzas for 15 minutes, or until the bottom crust is crisp and golden brown. Transfer them to a cutting board, sprinkle with parsley (if desired), cut into wedges, and serve.

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