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Serving: 4
Ingredients
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Make 2 large pizzas
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450 g / 1 lb / 4 cups plain flour
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pinch of salt
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1 sachet easy-blend yeast
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about 350 ml / 12 fl oz / 11/2 cups warm
water
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For the topping
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1 onion, sliced
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10 ml / 2 tsp olive oil
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2 large red and 2 yellow peppers, seeded and sliced
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1 garlic clove, crushed
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400 g / 14 oz can tomatoes
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8 pitted black olives, halved
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salt and black pepper
Directions
- To make the dough, sift the flour and salt into a bowl and stir in the
yeast. Stir in just enough warm water to mix to a soft dough.
- Knead for 5 minutes until smooth. Cover and leave in a warm place
for about 1 hour, or until doubled in size.
- To make the topping, fry the onion in the oil until soft, then stir in the
peppers, garlic and tomatoes. Cover and simmer for 30 minutes, until no
free liquid remains. Season to taste.
- Preheat the oven to 230oC / 450oF/ Gas 8.
Divide the dough in half and press out each piece on a lightly oiled baking
sheet to a 28 cm / 11 in round, turning up the edges slightly.
- Spread over the topping, dot with olives and bake for 15-20 minutes.
Nutritional Information
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