I was tasked with the challenge of popping into a Caltex Freshstop to find all the ingredients that I needed to make a delicious meal. To be honest, I was quite dubious, as my impression was that it would have mostly instant snacks and bare essentials. But I was very pleasantly surprised! Loads of fresh veg and fruit available, and at good prices too. I was told I could use some basic pantry items from home for the meal but I didn’t have to. I found oil, balsamic vinegar, flour, yeast and everything else needed for this right at the store.

I saw all the colourful veggies and was inspired to fling them all onto a doughy base, blanket them with some caremelised onion and nestle feta in between and call it pizza. And so I did. This looks like it could be schleppy but other than some chopping and beating the crap out of some dough, it’s pretty much easy going.

So here’s Freshstop’s Gooey Vegetable and Feta Pizza

Serves: 4 – 6
Prep time: 30 min
Cooking time: 20 min

For the pizza dough:

• 2 cups flour
• 7 g sachet yeast
• 1 tsp sugar
• ½ tsp salt
• ¾ cup warm water
• 2 tbsp olive oil

Mix the dry ingredients in a bowl with a fork. Add all the wet ingredients and mix again. When it becomes too stiff for a fork, dust your hands with some flour and take it out and put it on a surface also dusted with flour. Knead it until it becomes soft and pliable. Put it in a lightly greased bowl, cover with clingwrap and let it sit there for about 30 minutes, to rise.

For the pizza:

• 2 onions, peeled
• 2tbsp balsamic vinegar
• 1 tbsp butter
• 1 drizzle of cooking oil
• 2 tsp sugar
• 2 cups butternut, peeled and cut into bite-size pieces
• 3 coloured peppers, sliced
• 3 rounds of feta
• ½ can tomato puree
• Mixed dried Italian herb seasoning
• salt and pepper to taste
• Fresh basil to garnish

While the dough is rising you can throw the rest of the stuff together. Preheat the oven to its maximum temperature. Slice the onions into rings. Put a pan on the stove on a low heat and add the butter and oil. When the butter has melted add the onions, cover with a lid, and leave to sweat, stirring occasionally. Pop the butternut into a bowl with a bit of water and microwave for 5 minutes. Give the onions a stir. Chop the peppers into long strips. Add the sugar and balsamic vinegar to the onions and stir again. Put the lid on and check on the dough. If it has doubled in size, pull it out and plop it onto a surface dusted with some flour. Pretend it’s your favourite politician and beat it up a bit. Punch it to get the air out. Really put your passion into it. It can very cathartic. Roll it out until it’s about 5mm thick, it should stretch out just enough. Place in an oiled oven tray or roasting pan with low edges. Onions should be brown and glossy by now so remove from heat. Brush the pizza base with the puree. Add the butternut. Drape the onion in between the butternut. Crumble on the feta. Add the sliced peppers. Season. Pop into the oven for 20 minutes. Remove and enjoy!