Spicy Veggie Pizza


It’s always impressive to make pizza from scratch for guests! And this spinach, pepper, chilli and Red onion chutney, and feta topped pizza is delicious! The doughty requires a few hours for prep, but you can do this before hand and freeze until it’s ready for use. This recipe is to make two 12 inch pizzas.



For the Base:

  • 1 1/2 cups of warm water.
  • 2 1/2 teaspoons of yeast.
  • 3 1/2 cups of strong bread flour, white or brown depending on your preference (I used brown).
  • 2 tablespoons of olive oil (extra virgin if you have it)
  • 2 teaspoons salt
  • 1 teaspoon sugar

For the Pizza topping:

  • Hellfire Pizza Sauce
  • Olive oil
  • Mozzarella cheese (reduced fat version is what I used)
  • feta cheese
  • half a green pepper per pizza, thinly sliced
  • a few handfuls of fresh spinach chopped
  • a jar of Smokin' Hot Red Onion Marmalade


Preparing the pizza base


  1. In a mixing bowl, add the warm water, and sprinkle on the yeast. Let it dissolve for 5 minutes, stir if needed.
  2. Mix in the olive oil, flour, salt and sugar. When it has mixed together, take out and knead on a floured worktop (added more flour if it seems to wet and sticky) you will have to work it hard for a good 5 minutes. You can use an electric mixer with a bread kneading attachment if you have one.
  3. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover the bowl with cling film. Let sit in a warm place (airing cupboard) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavour). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, and then place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the pizza


  1. preheat the oven to 220 Celsius (200 if fan assisted)
  2. Removed the cover from the dough, punch it down to flatten it a bit, and split it into two. Roll into two balls and leave to one side.
  3. Prepare your toppings, cut the peppers, chilli and spinach, and grate your cheese ready to go on.
  4. Working the dough one ball at a time, knead onto a flour surface and stretch out with your fingers, working from the centre outwards, turning regularly until it wont stretch no more (if your feeling skilful, you can toss the dough from arm to arm in a spinning motion with flat palms!) keep working till you get the desired diameter (10-12 inches) you can pinch the end together for a thicker crust!
  5. Rush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling.
  6. Transfer one prepared flattened dough to your flat cooking tray. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
  7. Spoon on the pizza sauce, and use the back of the spoon the spread it.
  8. Next sprinkle on the mozzarella, then place the peppers, spinach, dollop some of the chutney around the pizza, and finish by crumbling the feta.
  9. Bake for around 10-15 minutes, depending how crispy you want it. And enjoy! (Warning, the pizza will be very hot! don’t be too eager and burn the roof of your mouth like I did!)






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