4026

Meat vs veg patchwork pizza

  • serves 2
  • A little effort

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.

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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.

Nutritional Information

  • Kcals 539
  • Fat 23.4g
  • Saturates 10.6g
  • Carbs 55.1g
  • Fibre 3.2g
  • Protein 25.2g
  • Salt 2.3g
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