Preheat the oven to 220ºC / 425ºF / Gas Mark 7, 15 minutes before baking. To make the dough,
sift the flour and salt into a bowl and stir in the yeast. Make a well in the centre and gradually
add the water and oil to form soft dough. Knead the dough on a floured surface for about 5 minutes
until smooth and elastic. Place in a lightly oiled bowl and cover with cling film. Leave to rise in
a warm place for 1 hour.
Heat the oil in a large saucepan and gently cook the onion and pepper for 5 minutes. Add the
minced beef to the saucepan and cook for 10 minutes, until browned.
Add the chilli beans and tomatoes and simmer gently for 30 minutes, or until the mince is
tender. Place a baking sheet into the preheated oven to heat up.
Divide the pizza dough into 4 equal pieces. Cover 3 pieces of the dough with cling film and roll
out the other piece on a lightly floured board to a 20.5cm / 8 inch round.
Spoon a quarter of the chilli mixture on to half of the dough round and dampen the edges with a
little water. Fold over the empty half of the dough and press the edges together well to seal.
Repeat this process with the remaining dough. Place on the hot baking sheet and bake for 15
minutes. Serve with the salad leaves.