Eat the rainbow pizza recipe
 Pizza needn’t be an unhealthy treat – this quick and easy recipe is loaded with a colourful array of vegetables. Prepare all the veg, then let the kids pick their favourites to decorate their dough. Each serving provides 968 kcal, 49g protein, 117g carbohydrate (of which 21g sugars), 29g fat (of which 12g saturates), 20g fibre and 3.7g salt. 225g/8oz strong white flour, plus extra for dusting225g/8oz strong wholemeal flour 1 tsp fast-action dried active yeast 1 tsp fine sea salt 4 tsp olive oil, plus extra for the bowl 225g/8oz strong white flour, plus extra for dusting 225g/8oz strong wholemeal flour 1 tsp fast-action dried active yeast 1 tsp fine sea salt 4 tsp olive oil, plus extra for the bowl 160g/5¾oz sweet potato, peeled and cubed 300g/10½oz passata 1 tsp dried oregano 300g/10½oz 50% reduced-fat mature cheddar, grated 2 red peppers, seeds removed, thinly sliced2 orange peppers, seeds removed, thinly sliced240g/8½oz sweetcorn (tinned or frozen)240g/8½oz button mushrooms, thinly sliced 240g/8½oz broccoli, thinly sliced ½ small red onion, thinly sliced 80g/2¾oz pitted Kalamata olives80g/2¾oz kale, thick stalks discarded, leaves roughly choppedfreshly ground black pepper 160g/5¾oz sweet potato, peeled and cubed 300g/10½oz passata 1 tsp dried oregano 300g/10½oz 50% reduced-fat mature cheddar, grated 2 red peppers, seeds removed, thinly sliced 2 orange peppers, seeds removed, thinly sliced 240g/8½oz sweetcorn (tinned or frozen) 240g/8½oz button mushrooms, thinly sliced 240g/8½oz broccoli, thinly sliced ½ small red onion, thinly sliced 80g/2¾oz pitted Kalamata olives 80g/2¾oz kale, thick stalks discarded, leaves roughly chopped freshly ground black pepper Method Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven. Tip all the flour into a large bowl, add the yeast, salt and olive oil and stir well. Make a well in the centre, then pour in 325ml/11fl oz warm water and gradually incorporate the flour into the liquid to make a soft, sticky dough. Tip onto a lightly floured work surface, dust your hands with flour and knead the dough for 5 minutes, until smooth and springy. Set aside for 15 minutes in a lightly oiled bowl, covered with a clean tea towel. While the dough rests, bring a saucepan of water to the boil over a high heat and cook the sweet potato for around 10 minutes, until soft. Drain and set aside. Mix the passata with the oregano and black pepper in a bowl. Tip the dough out onto the floured work surface and knead briefly. Roll into a log, then cut into four equal pieces. Roll each piece out into a rough circle, about 5mm/¼in thick – the thinner the dough, the crispier the pizza. Cut four sheets of greaseproof or baking paper just bigger than the pizzas. Lay the dough on top – this will make it easier to transfer to the hot oven trays. Spread the passata over the dough, then scatter the cheese over the top. Arrange the vegetables of your choice in concentric circles from the outside in, to cover the cheese. Slide a flat baking sheet under a pizza and paper and transfer to the hot tray in the oven. Repeat with each pizza. Bake for 12–15 minutes or until golden brown and crisp. Serve hot. Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven. Preheat the oven to as hot as it will go. Place two large baking trays upside down in the oven. Tip all the flour into a large bowl, add the yeast, salt and olive oil and stir well. Make a well in the centre, then pour in 325ml/11fl oz warm water and gradually incorporate the flour into the liquid to make a soft, sticky dough. Tip all the flour into a large bowl, add the yeast, salt and olive oil and stir well. Make a well in the centre, then pour in 325ml/11fl oz warm water and gradually incorporate the flour into the liquid to make a soft, sticky dough. Tip onto a lightly floured work surface, dust your hands with flour and knead the dough for 5 minutes, until smooth and springy. Set aside for 15 minutes in a lightly oiled bowl, covered with a clean tea towel. Tip onto a lightly floured work surface, dust your hands with flour and knead the dough for 5 minutes, until smooth and springy. Set aside for 15 minutes in a lightly oiled bowl, covered with a clean tea towel. While the dough rests, bring a saucepan of water to the boil over a high heat and cook the sweet potato for around 10 minutes, until soft. Drain and set aside. While the dough rests, bring a saucepan of water to the boil over a high heat and cook the sweet potato for around 10 minutes, until soft. Drain and set aside. Mix the passata with the oregano and black pepper in a bowl. Mix the passata with the oregano and black pepper in a bowl. Tip the dough out onto the floured work surface and knead briefly. Roll into a log, then cut into four equal pieces. Roll each piece out into a rough circle, about 5mm/¼in thick – the thinner the dough, the crispier the pizza. Tip the dough out onto the floured work surface and knead briefly. Roll into a log, then cut into four equal pieces. Roll each piece out into a rough circle, about 5mm/¼in thick – the thinner the dough, the crispier the pizza. Cut four sheets of greaseproof or baking paper just bigger than the pizzas. Lay the dough on top – this will make it easier to transfer to the hot oven trays. Cut four sheets of greaseproof or baking paper just bigger than the pizzas. Lay the dough on top – this will make it easier to transfer to the hot oven trays. Spread the passata over the dough, then scatter the cheese over the top. Arrange the vegetables of your choice in concentric circles from the outside in, to cover the cheese. Spread the passata over the dough, then scatter the cheese over the top. Arrange the vegetables of your choice in concentric circles from the outside in, to cover the cheese. Slide a flat baking sheet under a pizza and paper and transfer to the hot tray in the oven. Repeat with each pizza. Bake for 12–15 minutes or until golden brown and crisp. Serve hot. Slide a flat baking sheet under a pizza and paper and transfer to the hot tray in the oven. Repeat with each pizza. Bake for 12–15 minutes or until golden brown and crisp. Serve hot. Recipe tips If you have time, or want to make this in advance, either leave the dough at room temperature for no more than 1½ hours, or until doubled in size, or place in the fridge for up to 4 hours.