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Gourmet Veggie Pizzas

90 Minutes
12 Servings
15 Ingredients


With this simple recipe, you can bring a touch of home-made magic to everyone’s favourite meal. After all, who doesn’t love pizza?


1. Portion prepared bread dough into 12 x 100 g pieces. Roll each piece into an 18 cm round pizza base.

2. Place an unglazed terracotta tile on a kettle braai and heat until smoking hot.

3. Spread about 3 tbsp. (45 ml) of passata onto each pizza base.

4. Divide the toppings, except the fresh herbs, between the bases, or add your own favourite toppings.

5. Place on the heated terracotta tile and cover with the lid for 15–20 minutes, or until cooked through and golden.

6. Garnish with herbs just before serving.

Nutritional Information

Not Available


For the bases:

  • 1.2 kg bread dough
  • 2 cups (500 ml) tomato passata
  • Olive oil for drizzling


For the roast butternut, mushroom and Gorganzola pizza:

  • 1½ cups (375 ml) butternut; peeled; chopped and roasted
  • 3 large black mushrooms; sliced
  • ¾ cup (180 g) Gorgonzola; crumbled
  • Salt and black pepper
  • 1 cup (250 ml) baby spinach


For the roast red pepper and avocado pizza:

  • 2 red peppers; charred on the braai; peeled; deseeded and sliced
  • 2 avocados; peeled and sliced
  • Salt and black pepper
  • 30 g wild rocket


For the caprese pizza:

  • 150 g cherry tomatoes; halved
  • 180 g buffalo mozzarella; torn into pieces
  • Salt and black pepper
  • 30 g basil