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
- Sift the flour into a bowl and add the salt, yeast, chilli flakes and rosemary.
- 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.)
- 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.
- Meanwhile, prepare the vegetable topping. Heat the oil in a large sauté pan and gently fry the onion for 2–3 minutes, turning occasionally.
- 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.
- Place 2 pizza stones or baking sheets in the oven and pre-heat to 230C/450F/Gas 8.
- 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.
- Spread the topping sauce over each base leaving a 1 cm (1/2”) border around the edge. Scatter the prepared vegetables evenly on top.
- Bake in the oven for about 15–20 minutes until the base is crisp, cooked through and just catching colour.
- 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.
- Drizzle the reduced vinegar mixture across the pizzas. Scatter the rosemary and thyme over each one and serve.
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