VegBox Recipes

Autumn Pizza

Don't be put off making your own pizza by thinking it's complicated - it's actually really simple. This one uses autumn veg box ingredients to make a delicious topping.


  • Makes 2 pizzas

    Serves 4

    • Pizza Base
    • 200g strong white flour (plain flour will do, if you don't have bread flour
    • 100g semolina (strong flour / plain flour will do, if you don't have semolina
    • 1 heaped teaspoon of salt
    • 300ml warm water
    • 7g (1 sachet) dried yeast
    • 1 teaspoon sugar
    • Pizza Topping
    • 1 tin tomatoes (or you could use fresh tomato sauce
    • 1 tbsp olive oil
    • 2 cloves garlic, peeled & crushed
    • handful of fresh basil leaves, torn into shreds
    • 2 red onions, peeled, chopped in half & sliced
    • 200g cheese, cut into slices (e.g. mozarella, Cheddar, blue cheese
    • 6 olives, stoned
    • 1 tbsp pine nuts (optional
    • 2 eggs (optional
    • See variations for suggestions for Swiss chard and spinach


Pizza Base

  1. Mix the yeast and sugar with some of the water in a cup. Set to one side and leave for 5 minutes until the mixture starts to froth. (This activates the yeast and checks it's still working).

  2. Put the flour, semolina and salt into a mixing bowl. Add the frothy yeast mixture and most of the water. Mix until it forms a rough dough, adding a little more water, if needed.

  3. Turn out onto a floured surface and knead for 5 minutes, until the dough is smooth. Cover with a damp cloth and leave in a warm place for 1/2 hour.

  4. Warm the oven to 230 deg C and put the pizza stone / baking tray in to pre-heat.

  5. Topping

  6. Heat the olive oil in a pan. Fry the garlic gently until it starts to brown.

  7. Add the tomatoes and cook for about 15 minutes. Add the basil, then liquidise.

  8. When you're almost ready to make the pizza, divide the dough into 2.
    Roll the dough out thinly, to the size of a pizza stone or large baking tray for each pizza.

  9. Place the rolled out dough onto the pre-heated pizza stone or baking tray.

  10. Divide the tomato sauce between the two pizzas and cover most of the base with the sauce.

  11. Sprinkle the onions, cheese, olives and pine nuts over the pizzas. If using, crack the egg over the middle of the pizza.

  12. Cook for 8-10 minutes, until the cheese has browned and the egg is cooked.

Serve with a side salad or lightly steamed vegetables.


Time From Cupboard-To-Table

About 1 1/2 hours, allowing for pizza dough to rise
About 20 minutes' actual preparation time

Notes & Variations on Autumn Pizza

The dough is enough to make 2 pizza bases. Cook one & freeze one.

To pre-cook the base for freezing, roll it out to the size of your pizza stone / baking tray. Put it in the hot oven for 3 minutes. Remove, let it cool and then wrap in foil.

This will keep in the freezer for 3 months.

Got some spare chard.

Wash it, slice it finely and cook it in a dry pan for a couple of minutes, until it wilts. Drain well and add to the pizza, like you would spinach.


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