Hot As Hell Pizza

Ingredients


Pizza Dough
3 tsp active yeast
450g white flour
1 tsp sugar
1 tsp salt
5 Tbsp olive oil
1 1/4 cups water


Pizza Sauce
2 Tbsp olive oil
1 medium onion, finely chopped
3-4 cloves garlic, finely chopped

1/3 cup tomato ketchup
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp coarse sea salt
freshly ground black pepper, to taste


Pizza Topping
1 medium tomato, sliced
1 green or red capsicum, finely chopped
4-6 green or red hot chillis, finely sliced
12 kalamata olives, stoned and quartered


Method


The pizza dough recipe is an adaptation of the one for my Panasonic SD-253 bread maker.  Use your own bread maker recipe, or favorite pizza dough recipe.


Place the pizza dough ingredients in the bread pan, set the bread maker to pizza dough mode.  Once the cycle is complete, remove the dough, divide in half.   


Place the first half of the dough in a greased bowl, toss until coated in the oil.  Remove the dough, place in a plastic bag and seal.  The dough will keep in the fridge for up to 5 days.  When ready to use, remove the dough from the fridge and leave to rest at room temperature for one hour before rolling out.  


Place the second half of the dough in the greased bowl, toss until coated in the oil, cover and leave to rest for 15 minutes.  Roll the dough out on a lightly floured surface to a 30cm round.  Place the pizza base on an oven tray and leave to rise for one hour in a warm place or on a heat pad.


Heat the olive oil in a small fry pan, saute the onion and garlic until soft.  Mix in the remaining pizza sauce ingredients, set aside to cool.


Heat the oven to bake at 220C.


Once the dough has risen, spread the sauce evenly over the pizza base, leaving about 1cm of the outer edge of the base uncovered to give a nice crust.  Place the tomato on top of the sauce, then sprinkle over the capsicum, chillis, and olives.  Sprinkle with addition salt and pepper to taste.


Bake at 220C for 20 minutes.