As you all know I am a bit of a pizza addict/obsessive/fanatic/whatever you want to call someone who truly loves pizza! Because I have posted several pizza recipes on homemade with mess, I thought that I should put a little twist on a standard pizza recipe and turn what could quite simply be a beautiful pizza into something entirely different. I have also gone slightly healthier (the guilt of all the eating and drinking done over the weekend has hit me) and used wholemeal flour, but feel free to make this with white bread flour. I have to say this recipe was an absolute revelation of an alternative to pizza and it can be so versatile too. We enjoyed this as a main meal with lots of salad and crunchy coleslaw, but it would also be a great starter to share with friends and would make a fantastic addition to any picnic! This is a recipe revelation that has made me very excited, and I can’t wait to try it again and again with alternative tasty fillings!
– 300g strong wholemeal bread flour
– 7g sachet fast action yeast
– ½ tsp caster sugar
– Pinch salt
– 150ml warm water
– 50ml oil
For the filling
– 2 peppers – chargrilled black either under the grill or on a naked flame and then skin rubbed off. De-seeded and sliced
– 12 cherry tomatoes – halved
– ½ tbsp. olive oil
– 1 red onion – finely sliced
– 2 cloves garlic – finely chopped
– 1 heaped tbsp tomato puree
– Salt and pepper
– 2/3 140g tin tuna
– ½ tbsp. chopped capers
– Cheese – either torn mozzarella or grated cheddar – I’ll leave the quantity up to you.
Mix together the flour, sugar, yeast and salt in a bowl and make a well in the middle
Mix the oil into the warm water and pour into the well in the middle of the bowl
Stir the flour gradually into the well bringing it in a bit at a time from the side of the bowl.
Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic
Grease a clean bowl with olive oil and put the dough into this, covering with an oiled sheet of cling film
Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour.
Preheat the oven to 220’C
In the meantime toss the tomatoes, onions and garlic in the olive oil and roast in the oven for 15 minutes.
Remove and stir in the tomato puree and the salt and pepper and then return to the oven for a further ten minutes. Remove and to the side until needed
When your dough has doubled in size, bang it out onto a floured worktop and kneed it for about 2 minutes.
Roll out the dough so it is about 2-3mm thick and square shaped and then smear the tomato puree all over it.
Top with the tuna, capers, peppers and cheese.
Take one end and start to roll it towards the opposite side. Once you have rolled up all the dough seal the ends by pinching them together.
Place on a greased and lined baking tray with the seal underneath and brush with oil before sprinkling a little extra flour over the top.
Bake for 25-30 minutes until golden brown and crispy.
Remove from the oven and leave to cool for a couple of minutes before carving.