Pizza Primavera - cooking recipe

Ingredients

500 g flour
125 ml milk
1/2 cube fresh yeast (about 25g)
100 g hard, waxy cheese such as Gouda, grated
200 g tinned sweetcorn, drained
200 g mushrooms, halved
2 None red peppers, deseeded and cut into chunks
1 bunch spring onions, cut into diagonal slices
2 None courgettes, cut into diagonal slices
100 g butter or margarine, melted
1 None medium egg, beaten
1 None onion, peeled and finely chopped
1 clove garlic, pushed though a garlic press
500 ml thick passata
2 tsp dried Italian herbs
2 tbsp olive oil
150 g thinly sliced salami

Preparation

Sift the flour into a bowl and make a well in the middle. Heat the milk to about 100\u00b0F then dissolve the yeast in the milk. Pour the yeast mixture into the well in the flour and gradually fold the flour into the yeast mixture. Cover the bowl and put in a warm place for about 15 mins.
Add the melted butter, egg and a teaspoon of salt to the flour and mix with a dough hook until the dough is smooth. Cover again and put in a warm place to rise for 30 mins. Meanwhile in a bowl, mix the tomato sauce, onion, garlic, and the dried herbs and season, adding a pinch of sugar.
Heat the oil in a pan and saute the peppers and mushrooms briskly for 5 mins, then lift them out and set to one side. Add the zucchini to the same pan and saute for 2 mins until lightly browned on both sides. Remove them and set to one side. Next, briefly saute the green onions in the same pan, and keep to one side for garnish.
Preheat oven to 400\u00b0F. Knead the dough on a floured work surface, then roll it out into a 12 x 16 inch rectangle. Place the dough on a greased and floured baking tray, then spread the tomato sauce over the top. Cover the sauce with the peppers, mushrooms, zucchini, and sweetcorn, then add the salami and top with the grated cheese. Bake for 20-25 minutes.
Remove from the oven and sprinkle over the spring onions, then return to the oven to bake for a further 10 mins. Serve fresh from the oven.