I’m a fan of pizza, for relatively a small amount of money it’s possible to make lots of lovely pizza, especially popular when mini-guests come for tea.
what you need:
- 400g bread flour
- 3/4 tsp dried yeast
- 1 tbs olive oil
- good fat pinch of salt
- approx. 200ml of tepid water
– tomato sauce
- tin of plum tomatoes
- small onion
- 1 tbs balsamic vinegar
- 1 clove of garlic
- good splash of olive oil
- 2 tsp dried oregano
- pinch of salt, grind of pepper
– the topping
- selection of med veg – I used aubergine, green peppers, onion
- handful of green olives
- tbs balsamic vinegar
- 250g mozzarella
- dried oregano
what to do:
- put the flour, yeast, salt, olive oil into a large bowl and tip in the water drop at a time to mix the ingredients by hand into a stiff dough – turn the dough onto a work surface and knead for 5 minutes.
- transfer back into the bowl and cover in cling film put the bowl into a warm place and leave for around an hour.
- turn the oven onto 200C
- peel and chop the onion, aubergine and peppers, toss in a slosh of olive oil and tablespoon of balsamic vinegar
- roast in the oven for approx 20 minutes until turning golden
- peel the other onion and garlic, chop it using a food processor until its very fine.
- add a splash of olive oil to a saucepan and tip in the garlic and onion – stir in a splash of balsamic vinegar and let it sizzle.
- tip the plum tomatoes into the food processor and whizz until smooth
- add the tomatoes to the saucepan, tip in the oregano, salt and pepper.
- bring to the boil and then turn down to a low heat and simmer for 20 minutes
- tip out your dough onto a work surface and split into two equal portions
- roll the dough out thinly to the shape of your baking tray
- transfer to a baking tray
- top with the tomato sauce, roast veggies, olives and torn strips of mozzarella, drizzle with olive oil, sprinkle with oregano
- bake until the cheese in golden and the bread risen.
This is nice with potato wedges and a rather tasty little dish of coleslaw