Pepperonata Pizza Cooking Recipes

Ingredients :

450 g

1

350 ml

For the topping :

1

10 ml

2

1

400 g

8

plain flour

sachet easy blend yeast

warm water

pinch of salt

onion, sliced

olive oil

large red and 2 yellow peppers, seeded and sliced

garlic clove, crushed

tomatoes

pitted black olives, halved

salt and black pepper

1. To make the dough, sift the flour and salt into a bowl and stir in the yeast.
2. Stir in just enough warm water to mix to a soft dough.
3. Knead for 5 minutes until smooth.
4. Cover and leave in a warm place for about 1 hour, or until doubled in size.
5. To make the topping, sauté the onion in the oil until soft, then stir in the peppers, garlic and tomatoes.
6. Cover and simmer for 30 minutes, until no liquid remains.
7. Season to taste.
8. Preheat the oven to 220^oC/450^oF/Gas 8.
9. Divide the dough in half and press out each piece on a lightly oiled baking sheet to a 28 cm or 11 in round, turning up the edges slightly.
10. Spread over the topping, dot with olives, and bake for 15 - 20 minutes.
11. Serve hot or cold, with salad.

Makes 2 large pizzas

Cooking Tip :

In the summer when there are plenty of fresh tomatoes around, use about 350 g or 12 oz in place of the canned tomatoes. Dip them into boiling water for 30 seconds to remove the skins, then chop them roughly.

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