Ingredients
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FOR THE PIZZA DOUGH:
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225 g bread flour
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½ tsp salt
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2 tsp easy-blend yeast
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1 tbsp vegetable oil
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¾ cup warm water
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2 tbsp flour for dusting.
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FOR THE TOPPING:
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400 g canned chopped tomatoes
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2 tbsp tomato puree
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1 tsp dried oregano salt and pepper to taste
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2 slices of ham, cut into bite-sized pieces
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150 g mozzarella cheese , shredded
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1 yellow bell pepper , sliced thinly
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4 button mushrooms , sliced
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2 tbsp olive oil
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Make the dough: in a bowl, mix the flour, salt, and yeast. Add the oil and water, and stir to form soft dough. Transfer to a lightly floured surface, and knead until smooth and elastic. Place the dough back into the bowl. Cover with a towel and leave to rise in a warm place for an hour.
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Flour your hands and work surface. Knead the dough until smooth. Stretch and roll into two thin circles, about 6 inches in diameter. Pinch the edges of circles.
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Grease two baking sheets with oil. Place the shaped circles of dough—your pizza base—on the sheets, and leave them to rise while you prepare the topping.
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Preheat the oven to 425°F. Drain the canned tomatoes and toss them in a bowl with the tomato puree and oregano. Mix well, and season with salt and pepper.
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Spread the tomato mixture on top of each pizza base. Sprinkle the cheese over the sauce. Arrange the ham, pepper, and mushrooms on top. Brush over with the olive oil.
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Bake in the oven until the crusts are pale, golden, and firm, about 15-20 minutes. Remove from the oven, slice, and serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.