250g / 9 oz all-purpose (plain) flour, plus extra for dusting
1 tsp active dry (easy blend dried) yeast
1/2 tsp salt
150ml / 5 fl oz warm water
3 tbsp olive oil, plus extra for oiling
1 red bell pepper, seeded and chopped
1 onion, sliced into rings
1 zucchini (courgette), chopped
1/2 eggplant (aubergine), chopped
1 mozzarella cheese, thinly sliced
4 tomatoes, seeded and sliced
4 black olives, pitted and sliced |
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Sift the flour into a large bowl and add the yeast and salt. Stir well, add the warm water and 2
tablespoons of oil, and stir together to form a dough, adding a little more water or flour as
necessary. Tip onto a floured board and knead for 5 minutes until smooth. Place the dough in an
oiled bowl, cover, and leave in a warm place for 1 hour until doubled in size.
Preheat the oven to 475ºF / 240ºC / Gas Mark 9. Heat the remaining oil in a skillet (frying
pan), add the pepper, onion, and zucchini (courgette), and cook for 5 minutes until soft. Knock
back the dough on a floured surface, then roll the dough into a circle measuring about 25cm / 10
inches in diameter. Place on a non stick baking sheet.
Arrange the mozzarella over the pizza and add the tomato slices. Spoon over the vegetables and
scatter over the sliced olives. Bake for 15-20 minutes, or until crisp and golden.
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