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