Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
For the dough, mix the yeast with the sugar, oil and 300ml warm water, then leave for 5 minutes until foamy. Put the flour and salt in a bowl. Mix in the liquid and work into a dough. On a lightly floured worksurface, knead for 10 minutes until smooth and elastic. Cover the bowl with clingfilm and leave for 1 hour or until doubled in size (you can leave it in the fridge to prove overnight if you want to do this the day before).
To make the sauce, heat a drizzle of oil in a frying pan, and fry the garlic for a minute. Add the cherry tomatoes, bay leaf and chilli flakes and simmer for 10-15 minutes, until the tomatoes have broken down and the sauce has thickened. Add the remaining ingredients and cook for a further 5-10 minutes until it makes a thick sauce. Remove the bay leaf, season with salt and pepper and add a pinch more sugar or more vinegar, if you like, to make a tangy sauce. Cool.
Cook the mushrooms in a knob of butter until soft and all the water given off has evaporated. Season and leave to cool.
Heat the oven to 240C/fan 220C/gas 9. On a lightly floured worksurface, give the dough another quick knead then roll into a large pizza shape and transfer to an oiled baking sheet. If you don’t have a baking sheet big enough, divide the dough in half and make 2 pizzas on 2 oiled baking trays.
Spread a thin layer of sauce over the pizza base – not too much or it’ll be soggy (freeze any that’s leftover for more pizzas). Pinch nuggets of meat from the sausage skins, dotting them over the pizza, then add the bacon, black pudding and cooked mushrooms. Scatter over the cheddar and mozzarella. Bake for 12-15 minutes until the dough is puffed and golden, the bacon crisp and the sausage pieces are cooked through. Crack over the quail’s eggs over the pizza and bake again for 2-3 minutes until the whites are set and the bacon and sausage are crisp. Serve with hot sauce.