500g strong white bread flour
10g fine sea salt
20g fresh or dried yeast
10g caster sugar
4 tablespoons Borderfields Rapeseed Oil
350ml lukewarm water
Tomato and Basil Sauce
1 tbsp Borderfields Rapeseed Oil
2 garlic cloves – peeled, finely chopped or crushed
1 red pepper – finely diced
1 small onion – finely chopped
1(400g) tin of chopped tomatoes
1 tbsp tomato puree
2 tbsp fresh basil, coarsely chopped
To finish - Pizza garnish
1 red onion – peeled & diced
1 yellow pepper – diced
1 red pepper – diced
1 broccoli – cut into small florets
Grated cheese – parmesan, mozzarella or cheddar – personal preference
Fresh basil leaves – chopped
Courgette – diced
- Sieve the flour and salt on to a clean work surface and make a well in the middle.
- In a jug, mix the yeast, sugar and oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in cling film, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
Tomato & Basil Sauce
- Heat oil in medium saucepan over a medium heat until hot. Add the onions & garlic; cook for 30 seconds or until fragrant. Add the peppers and cook for a further 2 minutes.
- Add the tomato puree and cook out for approx. 1 minute. Stir in tomatoes, salt and pepper and cook for 8-10 minutes or until slightly thickened.
- Stir in basil. Using a blender blitz the sauce to a puree & place in small bowl; cool to room temperature – this sauce may be made up to 3 days ahead and refrigerated for up to 2 months ahead if frozen.
To Finish – Pizza Garnish
- Place all into a bowl except the cheese, add a little Borderfields Rapeseed Oil and mix to coat all vegetables
- Spread the tomato sauce over the pizza evenly, garnish with the vegetables and cheese.
- Drizzle with a little Borderfields Rapeseed Oil and bake for approx. 20 minutes or until base is crisp at approx. 200 degrees.
- Garnish the pizza with a few salad leaves to finish