Cheesy Capsicum Pizza with Thick Wholemeal Crust Recipe

Ingredients :

2 cups

2 cups

7g

1 tsp

1 tsp

2 tbsp

1.4 cups

30g

2 tbsp

2

2

2

1

2 tsp

1/3 cup

2 tbsp

4 cups

1 cup

wholemeal flour

plain flour

sachet dried yeast

sugar

salt

oil

warm water

butter

oil, extra

onions, sliced

red capsicums, seeded and chopped

green capsicums, seeded and chopped

clove garlic, crushed

dried oregano

Leggo's tomato paste

dry white wine

grated mozzarella cheese

grated Parmesan cheese

Method :

Sift flours into a bowl, add yeast, sugar and salt. Make a well in the centre, add combined oil and water and mix to a firm dough. Turn onto a lightly floured surface and knead for 15 minutes. Place dough in an oiled bowl, cover and stand in a warm place for half an hour. When dough has doubled in size, turn onto a floured surface and knead for a further 5 minutes. Divide dough into two and roll each piece out to cover a greased 22cm pizza pan. Melt butter and oil over medium heat in large frying pan. Add onions, capsicum, garlic and oregano, cook until tender. Mix together tomato paste and wine, spread evenly over the bases. Sprinkle half the combined cheeses over the bases, then onion mixture, top with remaining cheese. Bake at 180°C for 20-25 minutes or until base is cooked.

Makes 2

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