Grilled Vegetable Pizza

1. 1

   To make the pizza crust, place the flour, yeast and salt in a bowl.

2. 2

   Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined.

3. 3

   Turn out onto a lightly floured surface and knead until smooth.

4. 4

   Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.

5. 5

   Preheat oven to 450F Lightly grease two bake proof trays.

6. 6

   Use your fist to pound the dough.

7. 7

   Divide into two.

8. 8

   Roll both portions and place on two bake proof trays.

9. 9

   Spread the base with pesto, top with the pepper, artichoke, eggplant and bocconcini.

10. 10

    Bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.

* Per serving · 4 servings · Values may vary.