A combination of brown and white flours produces a plump, puffy pizza base with a nutty, wholesome flavour. Red, yellow and green pepper rings make a colourful and intricate topping to stud with savoury
pieces of olive. A thick, spicy tomato sauce and melted strands of cheese complete the Italian mood.
ingredients
serves 4
1/4 pint lukewarm water
1/2 level teaspoon superfine sugar
1 level teaspoon dried yeast
1 1/4 cups All purpose flour
3/4 cup whole wheat flour
3 1/2 tablespoons olive oil
3 small peppers, green, red and yellow, de-seeded and sliced into rings
1 medium onion, peeled and chopped
14 ounce tinned tomatoes, drained and chopped
2 cloves garlic, peeled and crushed
2 level teaspoons dried oregano
1 level tablespoon chopped fresh basil
Freshly ground black pepper
1 1/4 cups mozzarella or low-fat Cheddar cheese, grated
8 black olives, stoned and quartered
Fresh basil leaves to garnish
method
OVEN: Preheat to 220°C (425°F)
1. Pour the water into a small bowl, stir in the sugar until dissolved, then whisk in the yeast. Cover and leave to stand in a warm place for 10 minutes, until frothy.
2. Mix the plain and whole wheat flour in a bowl, make a well in the centre and pour in 2 tablespoons of the oil and all the yeast liquid. Mix to form a dough, then knead on a floured surface for about 5 minutes, until even-textured, springy and no longer sticky. Put the dough in a clean bowl, cover and set in a warm place — for example, in an airing cupboard or near a hot radiator. Leave to rise for 45 minutes, or until the dough has doubled in size.
3. Meanwhile, heat 1 tablespoon of the remaining oil in a skillet and cook the peppers in it for 5 minutes over a moderate heat, until they start to soften. Spoon out the peppers and set them aside.
4. Stir the onion, tomatoes, garlic, oregano and basil into the pan and season with black pepper. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring frequently, until the sauce has thickened slightly. Remove from the heat and leave to cool.
5. Knead the risen dough for 2 - 3 minutes, then roll it into a circle 10 inch in diameter and lay it in a pizza tin or on a baking sheet greased with a little of the remaining oil. Brush the rest of the oil over the dough.
6. Spread the tomato sauce over the dough, leaving 1/2 inch clear round the rim. Spoon the green, red and yellow peppers over the sauce, then sprinkle with the mozzarella or Cheddar. Arrange the olives on top and cook the pizza in the heated oven for 20-25 minutes, until the base is crisp and the cheese melted and beginning to brown. Scatter on the garnish of basil leaves.
Serve a crisp, leafy salad with the pizza to make a sharp contrast with the colour and texture of the soft, sweet-pepper topping.
more information
You can save time by using quick-acting yeast to make the pizza base. Or you can plan ahead and prepare a larger batch of
dough, making enough for three pizza bases and freezing two after they are rolled out.
