Tomato and olive pizza

Instructions

• 1

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

• 2

  To prepare the topping, 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.

• 3

  Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yogurt 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.

• 4

  Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.)

• 5

  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.

• 6

  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.

• 7

  Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving.