Mixed Bell Pepper and Red Onion Pizza RecipeOrigin: Italy Period: Traditional |
Ingredients:
1 bread dough pizza base 
Mixed Bell Pepper and Red Onion Pizza Preparation:Method:Turn the pizza dough onto a lightly-floured surface and either roll or pull until it's large enough to fit snugly in a lightly-greased 30 x 18cm Swiss roll tin (or other similar rectangular tin) and using your thumb and forefinger pinch the edge of the pizza to create a raised lip. Cover the dough with a kitchen towel and set aside in a warm place to raise for 10 minutes. Heat the oil in a large frying pan over medium heat then add the bell peppers, onion and garlic. Fry gently for about 5 minutes, or until they have softened but not browned. Take off the heat and set aside to cool. Spread the tomato sauce evenly over the pizza base, covering it almost to the edge. Sprinkle the raisins over the top then add the bell pepper mixture. Scatter the pine nuts and thyme over the top then drizzle a little olive oil over everything before seasoning the pizza generously. Place in an oven pre-heated to 200°C and bake for about 18 minutes, or until the edges of the base are golden and crisp. Cut crosswise into fingers about 2cm thick and serve immediately. |
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