In: Meals

Submitted by Karen

  Cooking temperature: 180°C

Makes/Serves: slices


  • 400 g Bread Flour
  • 150 ml Water
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 sachet Fast Action Dried Yeast
  • 200 g Cheddar Cheese
  • 150 g Mozerella Cheese
  • 3 Tomatoes
  • 1 Pepper
  • 57 g Pepperoni
  • 1 Onion
  • 2 tablespoons Tomato Puree


  1. Warm the water to about 35°C. It should feel warm.
  2. Put the flour and yeast into a bowl.
  3. Make a well in the center of the flour and pour in the olive oil.
  4. Tip in the water, a bit at a time and mix in with your hands. You may not need all of the water. It should mix to a soft dough.
  5. Knead well.
  6. Roll out into a circle and place on a lightly floured baking tray.
  7. Put the onion, tomato puree, half of the tomatoes and some seasonings into a food processor and mix to make a sauce. I usually add the off-cuts from the pepper in here too, you could also add some pesto or some herbs. Spread the sauce evenly onto the pizza base.
  8. Grate/slice the cheeses. Slice/chop the remaining tomatoes and peppers. Arrange the toppings as you like. You can also try adding courgettes, chillies, herbs, pine nuts or mascarpone.
  9. The oven does not need to be preheated. Just put the pizza into the oven and then turn it on. This gives the dough time to rise a bit. It will take 45 mins to an hour to cook.


If you find the base comes out a bit soggy, next time try pre cooking it for about 25 mins before you put the toppings on.

Leave your comments and reviews

Facebook share