Red Pepper Pizza

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Posted on March 27, 2013
These are the finest pizzas... crispy, light and tasty (and surprisingly low in cholesterol!). There's something unbelievably satisfying about kneading your own pizza base, and the toppings on this healthy pizza are garlicky, sweet and utterly delicious (and brilliantly take hardly any preparation at all). We don't regularly have Italian people popping round for their supper here... but if they did, I think they might agree that these pizzas are indeed the real Italian deal.

Ingredients

  • 250g Strong White Bread Flour
  • 1/2 sachet Allinsons Yeast
  • 5 g Salt
  • 175ml Warm Water
  • Drizzle Rape Seed Oil
  • 1 Tin Tomatoes
  • 2 Cloves Garlic
  • 1 Red Pepper
  • 1 Onion
  • Anchovies (optional)
  • Oregano (fresh or dried)

Make your Pizza base by throwing the dough ingredients (Flour, Yeast, Salt, Oil and Water) into a bowl – mixing – and then kneading for 10 minutes

Leave to rise somewhere warm and covered for an hour or so, and then knock back before leaving for another 30 mins

While the dough is rising – make the Tomato Sauce by frying some Garlic in Oil, and adding a Tin Tomatoes and a Tin of Water too.  Cook down until very thick and rich, and then turn the heat off

Finely slice an Onion and half a Red Pepper

With the risen dough, roughly knead, and using a floured surface and rolling pin – roll out 3 Pizza bases into rough shapes – and lay each on a baking tray sprinkled already with a little Flour

Spread a little Tomato Sauce over each Pizza (not too much, you don’t want them to go soggy)

Add some toppings – add Anchovies too if you like them!  Again, don’t use too many

Finish with a sprinkle of Oregano and a drizzle of Olive Oil

Cook at 220˚c for 11 minutes – eat immediately (although they are rather good cold and leftover the next day)

 

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