Bell Pepper Pizza

With red onion and buffalo mozzarella

prep
40 MINS
cook
17 MINS
serves
4
prep
40 MINS
cook
17 MINS
serves
4

Ingredients

  • 2 cups plain flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 x 7g sachet dried yeast
  • 2/3 cup warm water
  • 2 tablespoons oil
  • 400g jar Providore Series Provincial Italian Tomatoes With Grilled Bell Peppers sauce
  • 1 red onion, sliced into thin wedges
  • 220g buffalo mozzarella, torn into bite sized pieces
  • 60g rocket
  • 1 tablespoon oil
  • 2 teaspoons balsamic vinegar

Method

Step 1

Combine flour, sugar, salt and yeast in a large bowl. Make a well in the dry ingredients and add combined water and oil, stirring to make a rough dough. Using hands, bring the dough together before turning out onto a lightly floured board. Knead for 2 minutes until smooth.

Step 2

Transfer dough to a lightly oiled bowl, cover with cling wrap. Stand in a warm place for 30 minutes or until dough has doubled in size. Divide dough into 2 and roll each out into a 30cm rectangular or round pizza base.

Step 3

Spread each pizza base with 2/3 cup Providore Series Sauce. Dot with onions and mozzarella before dolloping with remaining Providore Series Sauce.

Step 4

Bake in a preheated oven at 200°C for 15-17 minutes or until cooked through and cheese is golden. Meanwhile toss rocket, oil and vinegar together in a bowl. Top cooked pizza with rocket and serve immediately.


Tip

Lightly dust pizza trays with polenta or semolina before placing pizzas on them. This gives a crispy base and prevents any sticking.