- 310g (2 1/3 cups) strong bread flour, plus extra for dusting
- 2 tsp active dry yeast
- 1/2 tsp salt
- 3 tbs extra-virgin olive oil, plus extra for oiling
- 175ml warm water
- 250g (1 cup) passata
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 165g (1 1/2 cups) mozzarella, grated
- 150g (1 cup) kalamata olives
- 1 handful orange, red and yellow capsicum, deseeded, roughly chopped
- 1 small red onion, cut into wedges
- 1 zucchini, sliced
- 1 small eggplant, sliced thinly
- 2 tbs extra-virgin olive oil
- 1 small bunch basil, leaves only
To make the dough, combine the flour, yeast and salt in a large mixing bowl. Add the extra-virgin olive oil, mix briefly and then stir in the water, bringing the mixture together into a rough dough.
Turn out onto a floured surface and knead until smooth and elastic for about 6-8 minutes. Place in a clean, oiled bowl and cover loosely. Leave to rise for 30 minutes in a warm place.
Preheat the oven to 240C (475F). Place a large rectangular baking tray or pizza stone in the oven to preheat.
Punch down the risen dough. Roll out on a lightly floured surface into a 0.75cm-thick rectangle, roughly the same dimension as the baking tray.
Remove the preheated tray from the oven and place on a chopping board or wire rack. Working quickly, lift the dough onto the tray, carefully pushing it to the edges with your fingertips.
Spread the top of the dough with the passata. Sprinkle with the dried herbs and then the grated mozzarella.
Arrange the vegetables and olives on top. Drizzle with extra-virgin olive oil and season with a little salt.
Bake for 12-15 minutes until the dough is risen, the cheese has melted and the vegetables are coloured. Remove from the oven and let it cool briefly before cutting and serving with a garnish of basil leaves.