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Ingredients

• 2 cups All-Purpose Flour (for dough, sifted)
• 1 tsp Active Dry Yeast (dissolved in warm water)
• 0.75 cup Warm Water (around 40°C)
• 1 tsp Salt (fine sea salt)
• 1 tbsp Olive Oil (extra virgin)
• 0.5 cup Tomato Sauce (store‑bought or homemade)
• 1 cup Mozzarella Cheese (shredded)
• 1 cup Mixed Vegetables (bell pepper, onion, tomato, corn) (thinly sliced)

Instructions

1. Activate Yeast

   In a small bowl, combine warm water, yeast, and a pinch of sugar; let sit 5 minutes until frothy.

   Time: PT5M

2. Make Dough

   In a large mixing bowl, whisk flour and salt, add olive oil and the yeast mixture; stir until a shaggy dough forms.

   Time: PT10M

3. Knead Dough

   Turn dough onto a lightly floured surface and knead 5‑7 minutes until smooth and elastic.

   Time: PT7M

4. First Rise

   Place dough back in bowl, cover with damp cloth, let rise in a warm place for 30 minutes.

   Time: PT30M

5. Preheat Oven

   Preheat oven to 220°C (425°F) with a baking sheet inside.

   Time: PT10M

   Temperature: 220°C

6. Shape Roti Base

   Punch down dough, divide into two portions, roll each into a 10‑inch circle about ¼‑inch thick.

   Time: PT5M

7. Add Toppings

   Place rolled dough on parchment, spread tomato sauce, sprinkle cheese, and arrange mixed vegetables evenly.

   Time: PT5M

8. Bake Pizza

   Slide pizza onto preheated baking sheet, bake 12 minutes until crust is golden and cheese melted.

   Time: PT12M

   Temperature: 220°C

9. Cool and Serve

   Remove pizza, let rest 2 minutes, slice and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

4g