Serves 4

INGREDIENTS

1 Basic Pizza Dough
marjoram sprigs, to garnish (optional)

Topping
1-2 tablespoons olive oil
1 garlic clove, crushed
2-3 shallots, chopped
250 g/8 oz tomatoes, skinned, deseeded and chopped
150 ml/14 pint dry white wine
1 teaspoon dried mixed herbs
25 g/1 oz butter
2 red onions, sliced
2-3 green chillies, cored, deseeded and sliced lengthways
1 tablespoon chopped thyme
1 tablespoon chopped marjoram
50 g/2 oz mozzarella cheese, diced
salt and pepper

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Spicy Hot Pizza

First make the topping. Heat the oil in a pan, add the garlic and and cook for about 5 minutes, until golden. Add the tomatoes, wine and

dried mixed herbs. Bring to the boil and cook rapidly for 20 minutes until thickened. Season with salt and pepper to taste and leave to cool.

Melt the butter in a pan, add the onions and cook for 5 minutes until golden. Leave to cool.

Knead the risen dough on a lightly floured surface, and roll out to two 23 cm/9 inch rounds. Transfer to a large heated, oiled baking sheet

spread the onions on the pizza bases and cover with the tomato mixture. Sprinkle with the chillies, thyme, marjoram and mozzarella.

Bake at once in a preheated hot oven at 220°C/425°F/Gas Mark 7 for 15-20 minutes, until the dough and topping are golden. Garnish with

marjoram sprigs, if using, and serve immediately.