Tomato and olive pizza

Yield: 4 servings

Measure Ingredient
250 grams Wholemeal flour; plus extra for
\N \N ; kneading (8oz)
1 teaspoon Fine salt
1 teaspoon Bicarbonate of soda
3 tablespoons Olive oil; plus etxra for
\N \N ; greasing
1 \N 150 gram car natural yogurt; (5.29oz)
500 grams Tomatoes; (1lb)
3 tablespoons Olive oil
1 \N Medium-size onion; chopped finely
1 \N Red pepper; de-seeded and
\N \N ; chopped
1 \N Green pepper; de-seeded and
\N \N ; chopped
1 tablespoon Chopped fresh thyme or 1 teaspoon dried
\N \N ; thyme
1 tablespoon Chopped fresh marjoram or 1 teaspoon
\N \N ; dried marjoram
12 \N Black olives
250 grams Mozarella or Edam cheese; sliced thinly (8oz)



Preheat the oven to 200øC/400øF/Gas Mark 6.

Put the flour into a bowl with the salt and bicarbonate of soda.

Make a well in the centre and put in the oil and yogurt.

Mix these ingredients together to form a dough.

Turn the dough on to a floured work surface and knead it lightly until it is smooth.

Roll the dough into a 27cm (11-inch) round.

Put it into a 25cm (10 inch) greased pizza tin or pizza plate. Fold over the edges. Prick the base all over with a fork.

Scald, skin and finely chop 350g (12oz) of the tomatoes.

Heat the oil in a frying pan on a low heat.

Put in the onion, garlic and peppers and cook them until the onion is soft.

Put in the chopped tomatoes and herbs.

Simmer, uncovered for 10 minutes.

Take the pan from the heat.

Stone and quarter 8 of the olives. Mix them into the tomato mixture.

Pour the tomato mixture on top of the pizza base and lay the cheese on top.

Quarter the remaining olives and slice the reamining tomatoes.

Arrange them on top of the pizza.

Bake the pizza for 25 minutes or until the edges colour.

For a pizza for 2 servings, use half quantities and make the base 18cm (7inches) in diameter. It is not really practical to make one small enough for one serving; make enough for 2 and reheat it on another day,or eat it cold.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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