Ingredients

• 225g (8oz) strong plain white flour
• 5ml (1 tsp) salt
• 5ml (1 tsp) fast action dried yeast
• 150ml (1/4 pint) tepid water
• 15ml (1 tbsp) olive oil
• For the Topping
• 1 onion, halved lengthways
• 75g (3oz) button mushrooms
• 1 yellow pepper, halved and seeded
• 150g (5oz) mozzarella cheese
• 45ml (3 tbsp) olive oil
• 45ml (3 tbsp) sun dried tomato paste
• 50g (2oz) feta cheese
• 4 tomatoes, roughly chopped
• salt and freshly ground black pepper
• basil leaves, to garnish

Tools

• Kitchen Machine
• Dough Hook
• Pro Slicer
• Grater
• Food Processing Attachment

Method

1. Fit the dough hook. Place the flour, salt and yeast in the Kenwood bowl. with the machine running at minimum gradually add the water and olive oil. Knead for 5 minutes, until smooth and elastic.
2. Transfer the dough to a lightly floured surface and shape into a smooth ball. Roll out into a 30cm (12 inch) round and place in a lightly oiled pizza pan or on a baking sheet, pressing up the edges.
3. Cover the dough with lightly oiled clear film and leave in a warm place for 30-40 minutes, or until slightly risen and puffy.
4. Meanwhile prepare the topping. Fit the thick slicing plate to the pro slicer/ grater or food processing attachment and slice the onion. Remove and set aside. Slice the mushrooms and pepper and set aside. Fit the coarse grating plate and grate the mozzarella.
5. Heat 30ml (2 tbsp) olive oil in a frying pan, add the onions and cook gently for about 10 minutes, or until softened and light golden, stirring occasionally. Preheat the oven to 220 oC/425 oF/Gas 7.
6. Spread the sun dried tomato paste over the pizza base. Mix the mozzarella and feta cheese together and sprinkle half over the pizza. Top with the tomatoes, onions, mushrooms and pepper. Sprinkle over the remaining cheese and season well.
7. Drizzle over the remaining olive oil and bake for 25-30 minutes or until golden and well risen. Serve garnished with fresh basil leaves.

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