With this vegetarian pizza, we'll guarantee your little ones will gobble down slice after slice.
Activate yeast by adding to cold water for 5 minutes. Pour yeast water into Kenwood Mixer with dough hook attachment. To the mixing bowl, add in flour and let it mix for 5 to 6 minutes until dough is smooth and elastic.
To the dough, add extra virgin olive oil and salt. Mix again for another 4 minutes and remove dough from mixing bowl.
Divide dough into 4 balls and place in a tray sprinkled with plain flour. Cover tray with a damp towel and let it rest in the fridge for 12 hours.
Using the Kenwood Blender, blend sauce ingredients together until smooth.
Transfer to bowl and let it rest in the fridge.
On your desired working surface, dust table with plain flour and stretch 1 pizza dough ball until it is 30cm in diameter.
Spread pizza sauce over stretched dough. Add desired amount of artichokes, button mushrooms and capsicum. Sprinkle over mozzarella, basil and oregano.
Bake in a pre-heated oven at 240 °C for 10 to 12 minutes until crust is golden brown. Slice and serve hot.