The vibrant colours of the (bell) peppers and onion make this a delightful pizza. Served cut into fingers, it is ideal for a party or buffet.
Bread Dough Base
2 tbsp olive oil
1/2 each red, green and yellow (bell) pepper,
sliced thinly
1 small red onion, sliced thinly
1 garlic clove, crushed
Tomato Sauce
3 tbsp raisins
30 g (1 oz) pine kernels (nuts)
1 tbsp chopped fresh thyme
olive oil for drizzling
salt and pepper
2 tbsp olive oil
1/2 each red, green and yellow (bell) pepper,
sliced thinly
1 small red onion, sliced thinly
1 garlic clove, crushed
Tomato Sauce
3 tbsp raisins
30 g (1 oz) pine kernels (nuts)
1 tbsp chopped fresh thyme
olive oil for drizzling
salt and pepper
method
1. Roll out or press the dough, using a rolling pin or your hands, on a lightly floured work surface to fit a 30 x 18 cm/12 x 7 inch greased Swiss roll tin. Place in the tin and push up the edges slightly.
2. Cover and leave to rise slightly in a warm place for about 10 minutes.
3. Heat the oil in a large frying pan (skillet). Add the (bell) peppers, onion and garlic, and fry gently for 5 minutes until they have softened but not browned. Leave to cool.
4. Spread the tomato sauce over the base of the pizza almost to the edge.
5. Sprinkle over the raisins and top with the cooled (bell) pepper mixture. Add the pine kernels (nuts) and thyme. Drizzle with a little olive oil and season well.
6. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edges are crisp and golden. Cut into fingers and serve immediately.
2. Cover and leave to rise slightly in a warm place for about 10 minutes.
3. Heat the oil in a large frying pan (skillet). Add the (bell) peppers, onion and garlic, and fry gently for 5 minutes until they have softened but not browned. Leave to cool.
4. Spread the tomato sauce over the base of the pizza almost to the edge.
5. Sprinkle over the raisins and top with the cooled (bell) pepper mixture. Add the pine kernels (nuts) and thyme. Drizzle with a little olive oil and season well.
6. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edges are crisp and golden. Cut into fingers and serve immediately.
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