Peperonata Pizza Recipe
Ingredients
| 450 g / 1 lb / 4 cups plain flour | ||
| Salt | 1 Pinch | |
| Yeast | 1 | |
| About 350 ml / 12 fl oz / 1 1/2 cups warm water | ||
| Onion | 1 , sliced (For the topping) | |
| 10 ml / 2 tsp olive oil | ||
| 2 large red and 2 yellow peppers, seeded and sliced | ||
| Garlic | 1 Clove (5gm), crushed (For the topping) | |
| 400 g / 14 oz can tomatoes | ||
| Pitted black olives | 8 , halved (For the topping) | |
| Black pepper salt | 1 To taste (For the topping) | |
Directions
1. To make the dough, sift the flour and salt into a bowl and stir in the yeast. Stir in just enough warm water to mix to a soft dough.
2. Knead for 5 minutes until smooth. Cover and leave in a warm place for about 1 hour, or until doubled in size.
3. To make the topping, fry the onion in the oil until soft, then stir in the peppers, garlic and tomatoes. Cover and simmer for 30 minutes, until no free liquid remains. Season to taste.
4. Preheat the oven to 230°C/450°F/ Gas 8. Divide the dough in half and press out each piece on a lightly oiled baking sheet to a 28 cm / 11 in round, turning up the edges slightly.
5. Spread over the topping, dot with olives and bake for 15-20 minutes. Serve hot or cold with salad.
2. Knead for 5 minutes until smooth. Cover and leave in a warm place for about 1 hour, or until doubled in size.
3. To make the topping, fry the onion in the oil until soft, then stir in the peppers, garlic and tomatoes. Cover and simmer for 30 minutes, until no free liquid remains. Season to taste.
4. Preheat the oven to 230°C/450°F/ Gas 8. Divide the dough in half and press out each piece on a lightly oiled baking sheet to a 28 cm / 11 in round, turning up the edges slightly.
5. Spread over the topping, dot with olives and bake for 15-20 minutes. Serve hot or cold with salad.
Chef
