Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Pizzas are best made with a yeast dough. This is not difficult to make and will rise easily. It is a matter of taste whether to make the dough with unbleached strong white/all-purpose flour, wholewheat flour, or a mixture of both. I think pizzas taste good on any homemade base, but do remember that those made with wholewheat flour take longer to rise.



  • 225 g/½ lb/2 cups strong white/all-purpose flour, or 81% wholewheat flour, or 100% wholewheat flour½ sachet micronized/active dry yeast
  • ½ teaspoon sea salt
  • 2 tablespoons olive oil
  • 2 tablespoons warm milk
  • 1 egg
  • 2-3 tablespoons warm water


Mix all the ingredients together, knead thoroughly then cover and leave in a warm place to rise. Oil a baking sheet. Take the ball of dough and smooth it into a circular shape over the sheet with the sides of your hands, pressing and pulling it, and allowing a little more dough at the edges to hold in the filling. Cover with a cloth and leave for about 10 minutes before adding the filling.

Slice the pepper and onions. Heat the olive oil and fry the herbs for a few minutes, stir in the garlic, and then add the onions, pepper and salt. Cover and simmer over a low flame’ for 15 minutes, and then add the canned tomatoes. Bring to the boil then simmer again for 45 minutes. It should now be a thick sauce. Add the tomato purée/paste and cook uncovered for another 5 minutes so that the sauce thickens . and reduces a little more. Smear this filling over the dough. Decorate with slices of fresh tomato, capers and olives. Let the pizza rest again for another 10 minutes. Heat the oven to 220°C/425°F/Gas mark 7 and bake the pizza for 15 minutes, then turn the oven down to 190°C/375°F/Gas mark 5 for a further 15 minutes. The filling should never dry out, so check at half time and if it looks too cooked, cover with foil. If you have any pizza left over, it can be gently warmed up in the oven, but it must be covered.