250 Gram Flour, Self-Raising 1 Unit Olive, Oil 1 Unit Onion, Red 200 Gram Tomato, Whole 50 Gram Cheese, Tasty 1 Unit Capsicum, Red 1 Pinch Salt, Sea 150 Milliliter Water, Filtered
Video instructions: https://www.youtube.com/watch?v=A6yCDtBEnUc 1. Place the flour in a bowl with a pinch of sea salt, and gradually pour in up to 150ml of cold water, using a fork to stir as you go so it comes together into a ball of dough. Knead for just 1 minute on a clean flour-dusted surface, and put aside. 2. Put a 30cm frying pan on a medium-high heat with 1 tablespoon of olive oil. Peel and finely slice the onion and de-seed and finely slice the pepper, adding to the pan as you go, then season with a pinch of sea salt and black pepper. Place a lid on top and fry for 2 minutes, or until golden, tossing occasionally. 3. Meanwhile, roll out the dough into a round the size of the pan (just under ½cm thick). 4. When the time’s up on the veg, tip them onto your board 5. Gently transfer the dough to the dry pan, gently pressing in your fingertips into the dough to create dimples. Cover with a lid and cook for 3 minutes on one side, then carefully flip over. 6. Drain away some of the liquid from the tomatoes, then mash lightly with a fork and spread over the dough, leaving a 1cm gap around the edges. 7. Scatter over the cooked veg and coarsely grate over the cheese (it’s nice to get a little over the edge, because as the cheese melts you’ll get a gorgeous gnarly crust). 8. Turn the heat down to medium, put the lid on and cook for a final 3 to 4 minutes, or until the cheese has melted and the base is crispy.