Special Diet

  • 250 g (8 oz) self-raising flour
  • 3 tablespoons oil
  • 1 teaspoon salt
  • 2 tablespoons sun-dried tomato paste
  • 100 ml (3½ fl oz) water
  • 1 tablespoon sun-dried tomato paste
  • 2 large, mild red chillies or green chillies, halved and deseeded
  • 3 tablespoons chopped mixed fresh herbs, such as parsley, oregano, rosemary and chives
  • 50 g (2 oz) sun-dried tomatoes in oil, drained and sliced
  • 150 g (5 oz) baby artichokes in oil, drained
  • 2 plum tomatoes, cut into quarters
  • 150 g (5 oz) mozzarella cheese, sliced
  • 50 g (2 oz) pitted black olives
  • salt and pepper

Grease a large baking sheet. Place the flour in a bowl with the oil, salt and sun-dried tomato paste. Add the measurement water and mix to a soft dough, adding a little more water if necessary.

Roll out the dough on a lightly floured surface to a round about 28 cm (11 inches) in diameter. Place on the prepared baking sheet and bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 5 minutes.

Spread the pizza base to within 1 cm (½ inch) of the edge with the sun-dried tomato paste. Cut the chillies in half lengthways again and scatter over the pizza with half the herbs, the sun-dried tomatoes, artichokes, tomatoes, mozzarella and olives. Scatter the remaining herbs on top and season lightly with salt and pepper.

Return the pizza to the oven and bake for 10–15 minutes until the cheese has melted and the vegetables are beginning to colour.

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