Ingredients

For the dough

• 200g strong plain flour
• ½ tsp salt
• 1 tsp easy blend dried yeast
• 150ml/¼ pint warm water
• olive oil, for brushing

The topping 

• 4 tbsp tomato passata
• 125g pack light mozzarella
• Half a red onion, sliced
• 12 cherry tomato
• Courgette, thinly sliced
• 1 Red pepper, chopped
• 1 yellow pepper, chopped
• 2 tbsp freshly grated Parmesan
• Handful of basil, finely chopped
• Olive oil, drizzle

Method

1. Preheat the oven to 220C/Gas 7/fan oven 200C.
2. Tip the flour, salt and yeast into a bowl and mix well.
3. 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.
4. Brush a large baking sheet with a thin slick of oil, then add the pizza base. Cover with a clean tea towel.
5. Toss the topping veg in the oil, salt and pepper and set aside.
6. Spread the pizza base with the passata and add the mozzarella slices
7.  Arrange the vegetables.
8. Bake for 15-20 minutes, until the crust is crisp and lightly browned.

Love

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