Ingredients

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For the sauce

• 30ml/2 tbsp olive oil

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 400g/14 oz can chopped tomatoes with herbs

• 15ml/1 tbsp tomato puree

For the pizza base

• 275g/10 oz plain flour

• 2.5ml/1/2 tsp salt

• 5ml/1 tsp easy-blend dried yeast

• 30ml/2 tbsp olive oil

For the topping

• 1/2 each red, yellow and green pepper, sliced into rings

• 150g/5 oz mozzarella cheese, sliced

• 75g/3 oz pepperoni sausage, thinly sliced

• 8 black olives, stoned

• 3 sun-dried tomatoes, chopped

• 2.5ml/1/2 tsp dried oregano

• olive oil, for drizzling

Serves 4

Method:

1. For the sauce, fry the onions and garlic in the oil until softened. Add the tomatoes and tomato puree. Boil rapidly for 5 minutes until reduced slightly. Leave to cool.

2. To make the pizza base, sift the flour and salt into a bowl. Sprinkle over the yeast and make a well in the centre. Pour in 175ml/6 fl oz warm water and the olive oil. Mix to a soft dough.

3. Knead the dough on a lightly floured surface for about 5-10 minutes, until smooth. Roll out to a 25cm/10 in round, press up the edges slightly and place on a greased baking sheet.

4. Spread over the tomato sauce and top with the peppers, mozzarella, pepperoni, olives and tomatoes. Sprinkle over the oregano and drizzle with olive oil. Cover loosely and leave in a warm place for 30 minutes.

5. Meanwhile, preheat the oven to 220C. Bake for 25-30 minutes then serve.