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Red Pepper and Onion Pizza

Our recipe

A great dish for supper and, if you make extra dough, one that can combine well with a bread making session.

Servings

300 g	Strong Wholemeal Bread Flour or
300 g	Strong White Flour or
300 g	Wholegrain Spelt Flour or
300 g	White Spelt Flour
200 ml	Water
2 tbsps	Olive Oil
1 tsp	Quick Yeast
½ tsp	Salt
1 tbsp	Brown Sugar
1 tbsp	Mixed Dried Herbs
1	Onion
1	Red Pepper
10	Olives
75 g	Cheese
1 tbsp	Tomato Puree
1	Tin Chopped Tomatoes
1 tsp	Sugar

If using made up bread dough roll into 18x25cm/7x10"rectangle and go to step 7.
To make up a dough mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
While the dough is still lumpy add the olive oil and knead well until it feels smooth and pliable.
Leave the dough covered with a tea towel, in a draught free place, for it to double in size. (This should take about an hour)
Knead the dough then roll it into a 18x25cm/7x10"rectangle.
Put the dough on an oiled l 18x25cm/7x10" baking tray.
Mix together the chopped tomatoes, tomato puree, sugar and herbs.
Spread this over the dough.
Slice the onion into rings and the red pepper into strips.
Place these on top of the sauce and decorate with olive.
Slice the cheese and arrange it on top.
Leave the dough to rise for 20 minutes.
Bake in a preheated oven for 25/30 minutes.