Name: Quick pizzas
Yield: 4 servings
Cuisine: Bake
Ingredients: 250.00 g flour self-raising; 5.00 ml salt; 100.00 ml water; 45.00 ml fresh chillies 573; 2.00 garlic cloves, crushed; 1.00 onion cut into wedges; 2.00 courgettes baby, sliced; 1.00 red pepper strips; 1.00 yellow pepper strips; 12.00 tomatoes wedges; 20.00 asparagus blanched; 16.00 black olives; 5.00 ml dried thyme; olive oil for drizzling; salt and freshly ground black pepper to taste; 100.00 g parmesan cheese shavings

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Ingredients (16)

DOUGH

250.00 g	flour — self-raising
5.00 ml	salt
100.00 ml	water
45.00 ml	fresh chillies — 573

TOPPINGS

2.00	garlic — cloves, crushed
1.00	onion — cut into wedges
2.00	courgettes — baby, sliced
1.00	red pepper — strips
1.00	yellow pepper — strips
12.00	tomatoes — wedges
20.00	asparagus — blanched
16.00	black olives
5.00 ml	dried thyme
	olive oil — for drizzling
	salt and freshly ground black pepper — to taste
100.00 g	parmesan cheese — shavings

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Method:

Preheat oven to 200 ºC.
DOUGH: Place flour and salt in a mixing bowl and mix well, adding water gradually to make a soft but not sticky dough. Add olive oil and knead until soft.
Divide dough into 4 pieces. Roll out on a floured board to make 14-15 cm diameter rounds.
Place on a lightly greased baking sheet and arrange vegetables on top. Sprinkle with thyme, drizzle with oil and season.
Bake for 20 to 30 minutes, or until bases are golden and cooked through. Serve topped with Parmesan shavings.