⅔ cup tomato pasta sauce
½ small red onion, cut into thin wedges
60 g button mushrooms, thinly sliced
½ small green capsicum, thinly sliced
¼ cup pitted kalamata olives
50 g thinly sliced pepperoni
1 cup grated mozzarella
1 tsp dried oregano
1½ cups pizza or bread flour
½ tsp table salt
1 tsp instant dried yeast
⅔ cup warm water
1 tbsp olive oil
- To make pizza dough, sift flour and salt into a large bowl. Stir in yeast. Add water and oil. Stir to form a dough. Knead on a lightly floured surface for 10 minutes. Place in a large oiled bowl. Cover with plastic wrap. Stand in a warm place for about 1 hour, or until doubled in size.
- Knock down dough with your fist. Divide into two. Roll out each portion on a lightly floured bench into a 27cm circle. Place on two oiled oven trays.
- Spread sauce evenly over bases, leaving a 1cm border. Top with onion, mushrooms, capsicum, olives, pepperoni, cheese and oregano.
- Cook both trays in a very hot oven (240C) for 10 minutes. Swap trays. Reduce oven to hot (200C). Cook for a further 5 minutes, or until browned.