Mexican Style Pizza

Ingredients

• 20 g yeast (0.5 cube)
• 1 pinch sugar
• 400 g flour
• 4 tbsp olive oil
• 1 tsp salt
• 800 g peeled tomatoes (1 large can)
• Salt
• black pepper (freshly ground)
• 2 tsp dried oregano
• 0.25 yellow bell pepper
• 0.25 green bell pepper
• 0.25 red bell pepper
• 2 mushrooms
• 1 white onion
• 4 artichoke hearts (canned)
• 50 g kidney beans (canned)
• 50 g corn kernels (canned)
• 8 baby corn (canned)
• 8 small pickled red pepperoni

Instructions

1. 1.

   Whisk yeast with 200 ml lukewarm water and sugar until smooth. In a bowl combine flour, olive oil, salt, and the dissolved yeast. Knead with an electric hand mixer’s dough hooks into a supple dough. Cover and let rise in a warm place for 45 minutes.

2. 2.

   Clean, seed, wash, and slice bell peppers into thin strips.

3. 3.

   Trim mushrooms and slice them.

4. 4.

   Peel the onion, halve it; cut one half into thin strips and dice the other half.

5. 5.

   Drain beans, corn kernels, and baby corn.

6. 6.

   Drain artichoke hearts and pepperoni, then halve them.

7. 7.

   Divide dough into two portions, roll each into a round on lightly floured surface, and place on a greased baking sheet (or two).

8. 8.

   Drain tomatoes and mash with a fork; spread over pizza bases leaving a small border. Season with salt, pepper, and oregano.

9. 9.

   Top pizzas with prepared vegetables and drizzle olive oil. Bake in preheated oven at 220°C bottom heating or 200°C fan for about 15–20 minutes.