folded pizza

Serves: 4

Ingredients:
2 mixed-coloured peppers
1 red onion
1½ teaspoon of frozen chopped garlic
½ a bunch of fresh basil (10g)
1 tablespoon olive oil
300g self-raising flour, plus extra for dusting
1 x 400g tin of plum tomatoes
1/2 cup mozzarella cheese
100g bag of mixed leaf salad

Method:
deseed the peppers and peel the onion. finely slice it all with the basil stalks, reserving the leaves, and chuck into a large non-stick frying pan on a medium-low heat with 1 tablespoon of oil and the garlic. cook for 15 minutes, or until golden and softened, stirring regularly.
meanwhile, place the flour in a large bowl with a pinch of sea salt, add 160ml of water and mix into a dough, then knead on a flour-dusted surface for 2 minutes. dust the bowl with a little extra flour, plop the dough back in, cover and leave to rest.
tip the tomatoes into the pan, breaking them up with a wooden spoon, then swirl a splash of water around the tomato tin and into the pan. tear in most of the basil leaves and leave to bubble for 5 minutes, then season to perfection.
preheat the oven to full whack. divide the dough into four, roll and stretch each piece into ovals about 2mm thick, then place onto two oiled baking trays. spoon the tomato sauce onto each oval, leaving a 2cm gap around the edge. tear and dot over the mozzarella with the remaining basil leaves. pinch and twist the ends of the dough, folding over the sides over the filling slightly so you have a boat shape, and brush with olive oil.
cook on the bottom of the oven for 10 minutes, or until golden and crisp. serve with a green salad.