Ingredients
- For the dough
275g strong white flour
2 tsp dried yeast
2 tbsp olive oil
200ml warm water
1 tsp salt - For the sauce
1 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, crushed
250g passata - For the toppings
200g cherry tomatoes, sliced
2 tbsp basil, chopped
½ yellow pepper, sliced
½ small red onion, thinly sliced
150g mozzarella, grated
50g Parmesan, grated (or vegetarian alternative)
Method
- Put the flour, yeast, oil and salt into a bowl. Add the water and stir until mixed. Bring the mixture together and knead into a soft dough. Knead on a work surface for 3-4 mins.
- Place the dough in an oiled bowl and cover with cling film. Leave to rise in a warm, dry place for 1 hour or until doubled in size.
- To make the sauce, heat the oil in a saucepan. Add the shallots and fry for 5 mins. Add the garlic and fry for a few seconds. Add the passata and simmer until reduced.
- Preheat to fan oven 180C.
- Roll out the dough to a large thin base and place on a lined baking tray.
- Spread with tomato sauce and top with the vegetables and cheeses. Bake for 25 minutes until well risen and golden brown.
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