Pizza with Yogurt

Pizza with Yogurt

    125g self-raising brown or self-raising wholemeal flour, plus extra for dusting

    125g full-fat plain yoghurt  + pinch fine sea salt

For the topping

    1 yellow or orange pepper, seeds removed and thinly sliced

    1 courgette, cut into 1cm/½in slices

    1 red onion, cut into thin wedges

    1 tbsp extra virgin olive oil, plus extra for drizzling

    ½ tsp dried chilli flakes

    50g  ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly torn

    freshly ground black pepper +     fresh basil leaves, to serve (optional)

For the tomato sauce

    6 tbsp passata sauce (approximately 100g) +     1 tsp dried oregano

Method     Preheat the oven to 220C/200C Fan/Gas 7.

put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes.

pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute.

Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly.

Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over.

For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown.