Pepperoni Pizza Recipe

Sweet peppers, pepperoni and black olives make a glorious topping for this classic pizza.

Ingredients:

For the sauce:
30 ml/ 2 tbsp
1
1
400 g
15 ml

For the pizza dough:
275 g/ 2 1/2 cups
2.5 ml/ 1/2 tsp
5 ml/ 1 tsp
175 ml/ 3/4 cup
30 ml/ 2 tbsp

For the topping:
1/2 each
150 g/ 5 oz
75 g/1/2 cup
8
3
2.5 ml/ 1/2 tsp
 

olive oil
onion, finely chopped
garlic clove
can chopped tomatoes
tomato puree

plain flour
salt
easy-blend dried yeast
warm water
olive oil

red, yellow & green pepper, sliced into rings
mozzarella, sliced
thinly sliced pepperoni
black olives, stoned
sun-dried tomatoes in oil, chopped
dried oregano
olive oil, for drizzling
fresh basil sprigs, to garnish

Method:

1. To make sauce: Heat oil in a pan, add the onion and garlic and fry gently for about 6 minutes. Stir in the tomatoes and the tomato puree. Bring to the boil and boil rapidly for 5 minutes. Remove from the heat and leave to cool.

2. For the pizza base, lightly grease a 30cm/ 12in round pizza tray. Sift the flour and salt into a bowl. Sprinkle over the yeast and make a well in the center. Pour in the water and olive oil. Mix to a soft dough.

3. Knead the dough for 5-10 minutes, until smooth. Roll out to a 25cm/10in round, making the edges slightly thicker than the center. Lift on to the pizza tray.

4. Preheat the oven to 220 ^oC/425 ^oF/Gas 7. Spread the sauce over the dough. Add the topping ingredients. Drizzle with oil. Cover loosely and leave in a warm place for 30 minutes.

5. Bake for 20-30 minutes and serve hot, garnished with a basil sprig.

SERVES 4

 

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