Ingredients Jump to Instructions ↓

  1. 200g strong plain flour

  2. 1/2 tsp salt

  3. 1 tsp easy blend dried yeast

  4. 150ml/ 1/4 pint warm water

  5. olive oil , for brushing

  6. 2 red peppers

  7. 1 leek

  8. 1 tsp olive oil

  9. 4 tbsp tomato passata

  10. 125g pack light mozzarella

  11. 12 cherry tomatoes

  12. 3 tbsp frozen peas

  13. 2 tbsp freshly grated parmesan

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220C/Gas 7/fan oven 200C. Tip the flour, salt and yeast into a bowl and mix well. Add the warm water and mix to a soft dough. Knead on a lightly floured surface for 2-3 minutes, then roll out to a 30cm/12in round. Brush a large baking sheet with a thin slick of oil, then add the pizza base. Cover with a clean tea towel.

  2. Cut the peppers into rings and slice the leek. Toss the leek and red peppers in the oil, salt and pepper. Spread over a baking sheet and roast for 10 minutes.

  3. Spread the pizza base with the passata. Scatter over the leek and red pepper. Thinly slice the mozzarella and arrange over the vegetables. Scatter over the whole cherry tomatoes and peas and sprinkle with the parmesan.

  4. Bake for 15-20 minutes, until the crust is crisp and lightly browned. To serve, cut into four wedges.


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