PEPPERONI PIZZA

Preheat the oven to 240C/220 Fan/Gas 9.
For the pizza dough
place the flour
yeast and salt into a large mixing bowl and stir to combine. Make a well in the centre of the dry ingredients and pour in the warm water and oil. Mix the wet ingredients into the dry ingredients using first a wooden spoon
then your hands
until the mixture comes together as a soft ball of dough.
Turn out the dough onto a lightly floured work surface and knead it thoroughly for 8-10 minutes
or until the dough has become smooth and springy to the touch and is no longer sticky. Use a floured finger to make an indent in the surface of the dough; it should spring back when the dough is ready.
Dust the work surface again with a little more flour
then roll out the pizza dough
moving it around on the work surface as you roll to keep the shape circular and prevent the dough from sticking
until you have a large
thin disc. Press your fingertips down into the dough all over the pizza base. This prevents it from rising too much during cooking.
For the topping
spread the passata over the pizza base
leaving a 2cm/1in gap around the edge. Season
to taste
with salt and freshly ground black pepper. Scatter over the roasted pepper slices
pepperoni slices and pieces of mozzarella.
Bake the pizza in the oven for 10-15 mins
or until the base is crisp and starting to char around the edges. Before serving
drizzle over a little olive oil
garnish with the basil sprigs
and season again with a grinding of black pepper.

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