No one can resist a tasty slice of pizza, especially when it’s homemade from scratch and served straight from the oven!
For the dough
- 7g fast action dried yeast
- 2 tbsp olive oil, plus extra for greasing
- 1 tsp sugar
- 500g strong white bread flour, plus extra for dusting
- ½ tsp salt
For the topping
- 8 tbsp passata
- 1 x 285g jar artichokes, drained (halved if large)
- ½ x 190g pack sweet mini peppers, sliced
- 2 tsp sundried tomato paste
- 2 tbsp houmous
- ½ x 290g jar pitted Kalamata olives, drained
- 4 tsp capers, drained and rinsed
- handful rocket, to serve
- 4 tsp basil infused olive oil, to serve
Instructions
- To make the dough, mix the yeast, oil, sugar and 325ml warm water in a jug and set aside for 2 mins. Put the flour and salt in a large mixing bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to mix together, bringing the flour in from the sides of the bowl until it comes together as a dough.
- Dust your hands and the work surface with flour. Remove the dough from the bowl and knead for 10 mins until smooth and springy. Form the dough into a ball and put in a large oiled bowl then cover with a piece of oiled clingfilm to prevent it from sticking. Leave to prove in a warm place for 1 hr or until the dough has doubled in size.
- Preheat the oven to gas 7, 240°C, fan 220°C. Place 2 floured baking trays (or pizza stones, if you have them) in the oven to heat through.
- Turn the dough out of the bowl onto a floured surface and knock out any air bubbles, kneading it again briefly. Divide into 4 equal balls and stretch or roll out the dough, turning it as you go, until you have 4 rough circles.
- Spread 2 tbsp passata over each base, then top with the artichokes and peppers. Stir the sundried tomato paste into the houmous then dot over the pizzas. Finish with the olives and capers.
- Carefully transfer the pizzas to the hot baking trays and bake for 8-10 mins until the crust is golden. Serve each pizza scattered with rocket leaves and a drizzle of basil oil.
