Pepperoni, red pepper and mozzarella pizzas recipe

Pizza dough is easy and fun to make - and you can vary the toppings to suit your taste

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Serves 6

(1/2 pizza each)
Preparation time: 30 minutes plus rising time
Cooking time: 12-15 minutes
Suitable for freezing

• 750g strong plain flour
• 1 teaspoon salt
• 1 sachet (7g) easy-blend yeast
• 300ml (½ pint) cold water
• 150ml (¼ pint) boiling water
• 2 tablespoons olive oil

For the topping

• 6 tablespoons tomato puree
• 6 tomatoes, sliced
• 3 tablespoons dried mixed Italian herbs
• 300g roasted red peppers (from a jar) drained
• 150g sliced pepperoni
• 300g mozzarella cheese, thinly sliced
• Basil leaves, to garnish

How to make pepperoni, red pepper and mozzarella pizzas

1. Mix the flour and easy-blend yeast together in a large mixing bowl. Make a well in the middle.

2. Mix the cold water with the boiling water and olive oil. This will give you liquid at just the right temperature for adding to the flour. Pour into the well in the flour and use your hand to gradually draw the flour into the liquid. Mix well to make a smooth dough.

3. Turn the dough out on to a lightly floured surface and knead for 5-6 minutes. To knead by hand, fold the dough towards you, then push it away with the heel of your hand. Give the dough a quarter turn and keep kneading, developing a rocking rhythm until it is smooth and elastic.

4. Place the dough in a large, lightly oiled bowl and cover with cling film. Stand it in a warm, draught-free place and let it rise for about 1 hour until doubled in size.

5. Turn the dough onto a work surface and knead lightly for 1 minute, so that it is back to its original size. Divide the dough into three equal pieces and roll out into 3 circles, each about 30cm (12 inch) in diameter. Place onto lightly oiled baking sheets and leave in a warm place for 15 minutes.

6. Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.

7. Spread 2 tablespoons of tomato puree over each pizza base, then arrange the sliced tomatoes, red peppers, pepperoni and mozzarella cheese on top. Bake in the oven for about 12-15 minutes, then serve, scattered with basil leaves.