Mozzarella, roasted
pepper and caper pizza
Mozzarella,
roasted pepper and caper pizza
Makes 4 pizzas
Prep 30 mins + proving
and resting
Cook 10 mins
Ingredient
Polenta, for dusting.
Plain flour, for
dusting.
Basic pizza dough.
4 tbsp passata.
4 roasted red peppers
in olive oil, drained and cut into wide strips.
2 x 125g balls
vegetarian mozzarella cheese, sliced.
2 tbsp capers, drained
handful of rocket leaves extra-virgin olive oil, to drizzle.
Recipe
1. Preheat the oven to 250C/fan 230C/gas
9 and dust four 30cm pizza trays or two large oven trays with polenta.
2. Dust the work surface lightly with
flour. Turn out the pizza dough and knead for 1 minute to knock back, then
divide into 4 pieces. Cover with oiled cling film and leave to rest for 15 minutes.
3. Flatten out one piece of dough into a
rough circle with the palm of your hand. Gently roll out to a 30cm circle and
transfer to a prepared tray.
4. Spread 1 tablespoon of passata on to
the pizza base with the back of a spoon and top with a quarter of each topping
– the peppers, mozzarella and capers.
5. Bake for 8–10 minutes, until the base
is coloured and crisp. Serve topped with rocket and a drizzle of olive oil.
Per Serving: 690 cals, fat 27g, sat fat 10.5g,
carbs 91g, sugars 15.5g, protein 22.5g, salt 3.9g, fibre 7.5g
The regional dishes are
as old as the hills they come from, yet the freshness of the ingredients gives
them modernity
