SERVES FOUR

INGREDIENTS

225g/8oz/2 cups strong white bread flour
10ml/2 tsp easy-blend (rapid-rise)
dried yeast
5ml/1 tsp granulated sugar
2.5ml/1/2 tsp salt
15ml/1 tbsp olive oil
175ml/6fl oz/3/4 cup mixed lukewarm
milk and water

For the topping
400g/14oz can chopped tomatoes, strained
2 garlic cloves, crushed
5ml/1 tsp dried oregano
225g/8oz mozzarella cheese, grated
2 dried red chillies, crumbled
225g/8oz pepperoni, sliced
30ml/2 tbsp drained capers
fresh oregano, to garnish

Sift the flour, stir in the yeast, sugar and salt and make a well in the centre. Stir the oil into the milk and water, then stir into the flour. Mix to a soft dough

Knead the dough on a lightly floured surface for 10 minutes until it is smooth and elastic. Cover and leave in a warm place for about 30 minutes, or until the dough has doubled in bulk.

Preheat the oven to 220°C/425°F/ Gas 7. Turn the dough out on to a lightly floured surface and knead lightly for 1 minute. Divide it in half and roll each piece out to a 25cm/10in round. Place on lightly oiled pizza trays or baking sheets. To make the topping, mix the strained tomatoes, garlic and dried oregano in a bowl.

Spread half the tomato mixture over each base, leaving a border around the edge. Set half the mozzarella aside. Divide the rest between the pizzas, sprinkling it over evenly. Bake for 7-10 minutes, until the dough rim on each pizza is pale golden.

Sprinkle the crumbled chillies over the pizzas, then arrange the pepperoni slices and capers on top. Sprinkle with the remaining mozzarella. Return the pizzas to the oven and bake for 7-10 minutes more. Sprinkle over the fresh oregano and serve immediately.

Tags: mozzarella, Pepperoni Pizza, pizza

This entry was posted on Saturday, December 6th, 2008 at 1:28 pm and is filed under Main Courses, pizza. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.