BASE

Prepare a quarter batch of Paul’s organic bread dough.

 

TOPPING

1 T cold pressed oil
2 c medium tomatoes, sliced
2 c mushrooms, sliced
1/2 c onion, diced
1 c stuffed olives, halved
1/4 c red capsicum, diced
1/4 c green capsicum, diced

 

SAUCE

1 T garlic, chopped
1 T cold pressed oil
1/4 t basil
1/4 t turmeric
1/4 t dry mint
dash of cayenne pepper (optional)
3/4 c hot water
3/4 c tomato paste
3/4 t salt
1/2 c onion, chopped
1/2 medium red capsicum
1/2 medium green capsicum

 

Method:

FOR THE SAUCE

1. Cut red and green capsicum into long, thin strips for the sauce.

2. Heat 1 T oil in medium pot.

3. Add garlic, onion, red and green capsicum strips.

4. Cook till tender.

5. Add tomato paste, hot water and the other sauce ingredients.

6. Simmer on low heat for 10 minutes.

7. The sauce should be a little runny.

 

TO ASSEMBLE PIZZA

1. Prepare oiled baking tray (40 x 30 cm).

2. Spread bread dough with a rolling pin.

3. Spread 1 T oil on the dough, using your hand.

4. Pour sauce on top.

5. Add diced onion, olives, tomatoes. Sprinkle a little salt and dry mint on the tomatoes.

6. Add mushrooms, red and green capsicums.

7. Finish with a dash of oil on the toppings.

8. Cook in moderate oven.
   (Half way through, cut the pizza in the middle for the liquid to evaporate.)

9. Cooking time is one hour or till the ingredients are well cooked.