Name: Pizza
Prep time: 20 min
Total time: 20 min
Ingredients: 5 fresh tomatoes; 2 tablespoons tomato purée/paste; 1 teaspoon each of oregano and marjoram; 5 garlic cloves, crushed; 2-3 tablespoons warm water; 1 egg; 1 medium-sized green pepper; 2 medium-sized onions; 2 tablespoons capers; 2 tablespoons olive oil; 12 black olives, stoned; 225 g/½ lb/2 cups strong white/all-purpose flour, or 81% wholewheat flour, or 100% wholewheat flour½ sachet micronized/active dry yeast; 400-450 g/14-16 oz can of tomatoes; 2 tablespoons warm milk; ½ teaspoon sea salt

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

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.

Ingredients

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Ingredients

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