110 g (4 oz) plain flour
2 tsp olive oil
water, to bind
flour, for dusting
3 tbsp tomato purée
55 g (2 oz) pepperdew peppers, drained and sliced
55 g (2 oz) goats' cheese, crumbled
1/2 courgette, sliced
salt and freshly ground black pepper, to taste
2 tsp olive oil
water, to bind
flour, for dusting
3 tbsp tomato purée
55 g (2 oz) pepperdew peppers, drained and sliced
55 g (2 oz) goats' cheese, crumbled
1/2 courgette, sliced
salt and freshly ground black pepper, to taste
method
1. Preheat oven to 200C/400F/Gas 6.
2. Place the flour and the oil into a bowl, gradually add enough water to bind. Knead to make a dough.
3. Roll out the mixture on a lightly floured surface.
4. Heat a crêpe pan and place the rolled-out dough on top of it. Use a blow torch to lightly toast the top.
5. Remove the pizza base from the crêpe pan, and place on a baking tray.
6. Spread the tomato purée over the base, sprinkle with sliced peppers, crumbled goats' cheese and the sliced courgette. Season to taste.
7. Bake in the oven for 8-10 minutes.
2. Place the flour and the oil into a bowl, gradually add enough water to bind. Knead to make a dough.
3. Roll out the mixture on a lightly floured surface.
4. Heat a crêpe pan and place the rolled-out dough on top of it. Use a blow torch to lightly toast the top.
5. Remove the pizza base from the crêpe pan, and place on a baking tray.
6. Spread the tomato purée over the base, sprinkle with sliced peppers, crumbled goats' cheese and the sliced courgette. Season to taste.
7. Bake in the oven for 8-10 minutes.
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