|500 g||cake flour|
|10 g||Superbake Instant Yeast|
|1 cup||water — warm|
|2||onions — finely sliced|
|3 tbsp||olive oil — plus extra for drizzling|
|2 tbsp||balsamic vinegar, salt and milled pepper — balsamic|
|2 tbsp||brown sugar|
|2 cup||tomato passata — ready-made|
|1||artichoke hearts — tinned|
|200 g||mushrooms — sliced|
|50 g||peppadews — drained, sliced|
|4||baby aubergines — sliced, griddled|
|rocket — to garnish|
|fresh basil — to garnish|
Place flour, yeast and salt in a bowl and mix well. Make a well in the middle, pour in water and oil, and mix to form a soft dough, adding more water if needed.
Cover with cling film and set aside somewhere warm for 30 minutes. Tip the mixture onto a lightly floured surface and knead gently. Return the dough to the bowl, cover and leave to prove for another 30 minutes or until almost doubled in size.
In the meantime, make the caramelised onion: Heat oil in a frying pan, add onion and cook over a medium heat for 10 minutes or until softened and beginning to turn golden. Add balsamic vinegar and cook for 5 more minutes or until the onion is soft. Increase the heat, add sugar, and keep stirring until the onion has caramelised. Season with salt and pepper and set aside to cool.
Preheat the oven to 190 °C. Divide the dough into 3 portions and roll out on a lightly floured surface into rounds about 25 cm across and ½ cm thick. Place a pizza base on a baking tray, spread over some passata and arrange caramelised onions, artichokes, mushrooms, Peppadews and brinjal on top.
Season with salt and pepper, drizzle over olive oil and bake for 15–20 minutes or until the crust is puffed up and golden.
Scatter rocket and basil on top and serve immediately.
Credit: Reprinted with permission of The Vegan Life Magazine.