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, sauté the onion in the oil until soft, then
stir in the peppers, garlic and tomatoes.
Cover and simmer for 30 minutes, until no liquid remains.
Season to taste.
Preheat the oven to 220oC/450oF/Gas 8.
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
Spread over the topping, dot with olives, and bake for 15 - 20
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.