Recipe: Mediterranean garden pizza

Makes 2 x 30cm (12”) thin crust pizzas

Ingredients

Base

• 500 g (1 lb) strong white bread flour plus extra for dusting
• 5 ml (1 tsp) salt
• 2 x 7 g (1/4 oz) sachets fast-action dried yeast
• 10 ml (2 tsp) dried chilli flakes
• 15 ml (1 tbsp) chopped rosemary
• 30 ml (2 tbsp) olive oil plus extra for greasing
• 250 ml (9 fl oz) tepid water

Toppings

• 30 ml (2 tbsp) olive oil
• 1 large red onion, cut into 6 wedges
• 2 courgettes, halved lengthways and cut diagonally into 1 cm wide slices
• 1 red pepper, quartered, deseeded and each quarter cut into 6 pieces
• 1 yellow pepper, quartered, deseeded and each quarter cut into 6 pieces
• 3 garlic cloves, crushed
• 15 ml (1 tbsp) fresh thyme leaves
• 24 cherry tomatoes
• 2 x 250 g (10 oz) jars pizza topping sauce

To serve

• 15 ml (1 tbsp) balsamic vinegar
• 15 ml (1 tbsp) red wine
• 10 ml (2 tsp) caster sugar
• Small handful rosemary and thyme leaves
• Sea salt and freshly ground black pepper

Method

1. Sift the flour into a bowl and add the salt, yeast, chilli flakes and rosemary.
2. Make a well in the centre and pour in the oil and water. Mix to a dough and knead on a floured surface for 10 minutes until smooth and elastic. (Alternatively, use an electric mixer with a dough hook attachment.)
3. Place the dough in a lightly oiled bowl. Cover the bowl and leave in a warm place for about 1 hour until the dough has doubled in size.
4. Meanwhile, prepare the vegetable topping. Heat the oil in a large sauté pan and gently fry the onion for 2–3 minutes, turning occasionally.
5. Add the courgettes, peppers, garlic and thyme. Saute for 2–3 minutes until just catching colour. Add the tomatoes and sauté for a further 1–2 minutes until their skins start to pop. Season the vegetables well.
6. Place 2 pizza stones or baking sheets in the oven and pre-heat to 230C/450F/Gas 8.
7. Knock the dough back and knead for a few minutes on a lightly floured surface. Divide it in two and roll each half out to a thin 30 cm (12”) round. Place each one on the pizza stones or baking sheets.
8. Spread the topping sauce over each base leaving a 1 cm (1/2”) border around the edge. Scatter the prepared vegetables evenly on top.
9. Bake in the oven for about 15–20 minutes until the base is crisp, cooked through and just catching colour.
10. Meanwhile, simmer the balsamic vinegar, red wine and sugar together in a small pan for a few minutes until reduced to a couple of tablespoons.
11. Drizzle the reduced vinegar mixture across the pizzas. Scatter the rosemary and thyme over each one and serve.