Mushroom & pepper pizza
- Serves: 4
- Complexity: medium
- 2 tablespoons sunflower oil
- 250 g (8 oz) onions, sliced
- 425 g (14 oz) can chopped tomatoes
- 2 tablespoons tomato puree
- 125 g (4 oz) mozzarella cheese, grated
- 1/2 red pepper, cored, seeded and sliced
- 1/2 orange pepper, cored, seeded and sliced
- 1/2 green pepper, cored, seeded and sliced
- 1 garlic clove, crushed
- 125 g (4 oz) mixed mushrooms, such as oyster, shiitake and chestnut, sliced
- salt and freshly ground black pepper
- 250 g (8 oz) strong plain flour
- 1/2 teaspoon salt
- 7 g (1/4 oz) sachet fast-action dried yeast
- pinch of sugar
- 150 ml (1/4 pint) tepid water
1. To make the pizza dough, sift the flour with the salt into a large bowl. Stir in the yeast and sugar. Make a depression in the centre of the flour and pour in the warm water. Beat with a wooden spoon until it all clings together, adding more water if required, then turn out the dough on to a floured surface and knead for 10 minutes, or until smooth.
2. Place the dough in a lightly oiled clean bowl and cover the bowl with cling film. Stand the bowl in a warm place for 30-60 minutes until the dough has roughly doubled in bulk.
3. When the dough has risen sufficiently, knock it back and turn it out on to a floured board. Knead again briefly for 2-3 minutes. Roll out to a 25 cm (10 inch) circle and carefully transfer to a large greased baking sheet.
4. To make the topping, heat half the oil in a frying pan, add the onions and fry gently until softened. Mix with the chopped tomatoes, tomato puree and seasoning. Spread over the dough base. Sprinkle with half the mozzarella and cook in a preheated oven at 220°C, (425°F), Gas Mark 7, for 15 minutes. Fry the sliced peppers in the remaining oil with the garlic and mushrooms for 5 minutes.
5. Arrange the peppers and mushrooms over the pizza. Sprinkle with the remaining mozzarella and return to the oven for 10 minutes or until the base is cooked. Serve with crusty bread and a green salad.