Take the fun option and rustle up a tasty, fresh pizza! This version has a light base made from bread mix, and luscious toppings straight from the Med.
Preparation time: 20min plus proving
Cooking time: 20-25min
- Place the bread mix in a large bowl (or the bowl of a stand mixer fitted with a dough hook). Gradually add 300ml hand-hot water to form a sticky dough and knead for 5-8min. Remove from the bowl to a floured surface. Roll out to a 30x40cm rectangle and place on a large greased baking tray. Allow to prove (rest and rise) for 30min.
- Meanwhile, heat the oil in a frying pan. Fry the onions over medium heat for 6-7min until browned and just beginning to caramelise. Add the vinegar and season.
- Preheat the oven to 220oC, gas mark 7. Mix the tomato puree with 3tbsp water and spread over the pizza dough, leaving the edges clean. Add slices of mozzarella and scatter over the onions, olives and caperberries. Bake for 20-25min until the base is cooked through.