Yield: 4 servings
|250 grams||Strong white bread flour; (8 oz)|
|6 grams||Sachet of easy-blend dried yeast; ( 1/4oz)|
|1 tablespoon||Olive oil|
|150 millilitres||Warm water; about ( 1/4 pint)|
|2 teaspoons||Olive oil|
|1 \N||Onion; chopped finely|
|¼ teaspoon||Hot chilli powder|
|1 \N||Courgette; chopped finely|
|300 grams||Canned tomatoes; (10oz)|
|1 tablespoon||Tomato pure|
|175 grams||Extra lean miniced beef or lamb; (6oz)|
FOR THE TOPPING
Put the flour, salt and yeast in a large bowl and mix well. Using a wooden spoon, stir in the oil and enough warm water to make a soft but manageable dough. (Alternatively put the flour, salt and yeast in the food processor.
Add the liquid and blend for 2-3 minutes.) Knead the dough on a floured surface for 10 minutes or until smooth and elastic.
Grease a large polythene bag with a drop of olive oil, put the dough inside and leave it to rise in a warm place for about 30 minutes or until doubled in size.
Meanwhile, to make the topping, heat the oil in a non-stick frying-pan and fry the onion and courgette for 5-10 minutes or until soft. Add the chilli powder and cook for a further minute.
Add the tomatoes and tomato pure, season with pepper and simmer for 10 minutes or until thick. Leave to cool, then stir the meat.
Turn the dough on to a work surface and knead it for 3-5 minutes, then return it to the polythene bag and leave it to rise for a further 30 minutes.
Pre-heat the oven to Gas Mark 7 / 220øC / 425 øF. Turn the dough out on to a work surface again, knock it back and knead it briefly before dividing it into four.
Roll out each piece to a round measuring about 23cm ( 9 inches) across and no more than 5mm ( ¼ inch) thick. Place the dough rounds on four greased baking sheets and spread them with the topping.
Cover and leave to rise for 5 minutes then bake in the oven for 20-25 minutes or until cooked through and golden (you will probably need to do this in two batches).
Serve with a salad.
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Converted by MM_Buster v2.0l.