Meals and Courses

  • 200 g (7 oz) strong white bread flour, plus extra for dusting
  • 7 g (¼ oz) sachet fast-action dried yeast
  • pinch of salt
  • 3 tablespoons olive oil
  • just under 150 ml (¼ pint) warm water
  • 150 ml (¼ pint) passata
  • 1 garlic clove, crushed
  • 1 teaspoon oregano leaves
  • 1 tablespoon semolina
  • 1 roasted red pepper from a can or jar, cut into wide strips
  • 290 g (9 ¾ oz) jar marinated artichokes in oil, drained
  • 50 g (2 oz) black olives
  • 125 g (4 oz) vegan mozzarella-style cheese, grated
  • 2 handfuls of rocket leaves
  • salt and pepper

Sift the flour into a bowl. Add the yeast to one side of the bowl and the salt to the other. Add 2 tablespoons of the oil and the measurement water and mix to form a dough, adding a little more water if the dough feels dry.

Tip the dough on to a lightly floured surface and knead for about 5 minutes until smooth and stretchy. Put the dough in a clean bowl, cover with clingfilm and leave to rise in a warm place for about 20 minutes.

Meanwhile, mix the passata, garlic and oregano together in a bowl and season with salt and pepper.

Turn the dough out on to a lightly floured surface and cut in half. Knead each piece lightly into a ball and roll out thinly to a 25 cm (10 inch) round. Place each round on a large baking sheet sprinkled with the semolina.

Spread the passata mixture over the dough rounds and arrange the pepper strips, artichokes and olives over the top in a thin layer. Scatter over the vegan cheese, drizzle over the remaining 1 tablespoon oil and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes until the bases are crisp and golden. Top with the rocket leaves just before serving.

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