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

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.

Serves 4

INGREDIENTS

15 g/1/2 oz fresh yeast
2 tablespoons warm water
250 g/8 oz strong plain flour
1 teaspoon salt
2 tablespoons olive oil
3 tablespoons milk
1 tablespoon torn basil leaves, to garnish

Topping
4 tablespoons olive oil
400 g/13 oz can chopped tomatoes, drained
1 tablespoon chopped basil
1 teaspoon dried oregano
175 g/6 oz mozzarella cheese, sliced
4 tablespoons grated Parmesan cheese
salt and pepper

Blend the yeast with the warm water in a small bowl. Leave in a warm place for 10 minutes until frothy. Sift the flour and salt into a large

bowl, make a well in the centre and pour in the yeast mixture, oil and milk. Gradually draw the flour into the liquid and mix to form a stiff but

pliable dough, adding more milk if necessary.

Knead the dough on a lightly floured surface for about 5 minutes until it is light and elastic. Place in an oiled bowl, turning once so the

surface is coated. Cover the bowl with a cloth and leave to rise in a warm place for 1 hour, or until doubled in size. Turn out on to a floured

surface and divide into 2 or 4 pieces. Knead each piece lightly.

Roll out the dough to cover two 23 cm/9 inch or four 15 cm/6 inch lightly oiled ovenproof plates. Alternatively, place a piece of dough on

each plate and press it out, with floured knuckles, to cover the base.

Brush with some of the oil, cover with the tomatoes and season. Sprinkle with the herbs, top with mozzarella, a sprinkling of Parmesan

and a little more oil. Leave to rise in a warm place for 30 minutes. Bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 15 minutes, then

reduce the heat to 180°C/350°F/Gas Mark 4 for 5 minutes. Serve sprinkled with torn basil

INGREDIENTS

250 g/8 oz unbleached strong plain flour
1 teaspoon fast-action dried yeast
1 teaspoon salt
1 tablespoon olive oil
125-150 ml/4 fl oz-1/4 pint warm water

Sift the flour, yeast and salt into a bowl. Make a well in the centre and add the oil. Gradually pour in the water, stir vigorously, drawing in the

flour a little at a time, to form a soft dough. Knead for at least 10 minutes until the dough feels silky smooth and springy.

Place the dough in an oiled bowl, turning once so the surface is coated. Cover the bowl with a cloth and leave to rise in a warm place for 1-2 hours until doubled in size.

When the dough has risen sufficiently, knock it back and turn it out on to a floured surface. Knead again for 2-3 minutes.

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.