Recipe

Serves:  4 people | Prep time:  20 minutes | Cooking time:  20 minutes

Italian | Lunch

Ingredients

• 2 x 400g packs Pizza dough
• 1 x 400g tin Chopped tomatoes
• 1 x Red onion
• 3 x Cloves garlic
• 1 x heaped tsp Pesto
• 1 x heaped tsp Tomato purée
• 1 x tsp Oregano
• 1 x tsp Paprika
• 2 x mini Yellow peppers
• 100g Grated mozzarella
• 8 x slices Hot pepperoni
• 25ml Olive oil
• Sea salt and black pepper
• 1 x medium Egg
• 20ml Milk

Method

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
2. Peel and chop the onion.
3. Peel and mince the garlic.
4. In a medium saucepan heat the olive oil – add the onions and garlic and saute for a few mins on a low light.
5. Finely chop the mini peppers and add to the pan – cook another couple of mins.
6. Add the pesto, tinned tomatoes, oregano and paprika, season with some black pepper and a little salt.
7. Bring to the boil, then turn down the heat and simmer without a lid for 10 mins – stirring as you cook.
8. Allow to cool.
9. Unroll the two packets of dough – keeping them on the greaseproof paper.
10. Cut each sheet of dough into 4 rectangles – cutting through the paper too.
11. Divide the tomato mixture into four and put it in the middle of four of the pieces of dough.
12. Top each one 2 slices of peperoni and a quarter of the cheese.
13. Whisk the egg with the milk.
14. With a pastry brush – brush some around the mixture on the dough.
15. Carefully top each one with another oblong of dough, removing the paper from the top sheets – crimp the edges with a fork- then brush the tops with the egg wash.
16. Keep the pizzas on the greaseproof paper and put onto a baking sheet.
17. Cook in the oven for 15 mins – till golden.
18. Take from the oven allow to cool slightly then peel off the paper and serve.