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Meat vs veg patchwork pizza

Name: Meat vs veg patchwork pizza
Total time: 40 min
Yield: serves 2
Ingredients: pizza base mix or ciabatta bread mix 250g; olive oil; garlic 1 clove, crushed; chopped tomatoes 200g tin; basil a small handful of leaves; mozzarella 1 ball, thinly sliced; pepperoni or jalepeños or black olives or capers or roasted red peppers

40 minutes
serves 2
Easy

Trying to please both veggies and meat-eaters? This patchwork pizza gives you the best of both worlds with pepperoni on one half and olives, capers and peppers on the other

By Janine Ratcliffe

February 17, 2015 at 8:45 am

Ingredients

pizza base mix or ciabatta bread mix 250g
olive oil
garlic 1 clove, crushed
chopped tomatoes 200g tin
basil a small handful of leaves
mozzarella 1 ball, thinly sliced
pepperoni or jalepeños or black olives or capers or roasted red peppers

Method

Step 1

Make up the dough following the instructions on the pack.
Step 2

Heat 1 tbsp olive oil in a small pan, then cook the garlic gently for a couple of minutes. Add the tomatoes, and simmer for 10-15 minutes until really thick. Stir in the basil and season.
Step 3

Heat the oven to 200C/fan 180C/gas 6. Roll out the dough into a rectangle 30-35cm long, to fit a baking sheet.
Step 4

Trim a thin strip from a long side and 3 thin strips from a short side, and roll these into ropes of equal width.
Step 5

Make a grid by laying the long strip down the centre of the dough and the short strips across, so you end up with 8 squares. (You may need to stretch the dough and press it onto the base to keep it in place.)
Step 6

Spread each square with some sauce, top with the mozzarella, then arrange pepperoni and jalepeños on alternate squares, and olives, capers and peppers on the rest.
Step 7

Bake for 20-25 minutes, then cut into squares to serve.