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Peperonata Pizza

Healthycooking's picture
Ingredients
  Plain flour 1 Pound (450 Gram / 1 Pound)
  Salt 1 Pinch
  Easy blend yeast 1⁄4 Ounce (1 Sachet)
  Warm water 12 Fluid Ounce (350 Milliliter / 1 1/2 Cups)
For topping
  Onion 1 , sliced
  Olive oil 10 Milliliter (2 Teaspoon)
  Red peppers 2 Large, seeded and sliced
  Yellow peppers 2 Large, seeded and sliced
  Garlic 1 Clove (5 gm), crushed
  Canned tomatoes 14 Ounce (1 Can / 400 Gram)
  Pitted black olives 8 , halved
  Salt To Taste
  Black pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Pizza
Restriction: 
Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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