Mozzarella And Pepper Pizza

Pizza dough:
100 g/4 oz self-raising flour
100 g/4 oz plain wholemeal flour
I teaspoon baking powder
50 g/2 oz polyunsaturated margarine
150 ml/V4 pint skimmed milk
Topping:
2 tablespoons tomato chutney
2 tablespoons tomato puree
teaspoon Worcestershire sauce
1 tablespoon polyunsaturated vegetable oil
1 large onion, peeled and finely sliced
3 large tomatoes, sliced
1 teaspoon dried mixed herbs
175 g/6 oz Mozzarella cheese, thinly sliced
1 green pepper, cored, deseeded and cut into
rings
6 stuffed green olives, sliced

Preheat the oven to 200 °C/400 °F, Gas Mark 6.

To make the base, place the flours and baking powder in a bowl. Rub in the margarine until the mixture resembles line breadcrumbs. Add the milk and mix to make a firm dough. Turn On to a floured surface and knead until smooth. Roll out to a circle approximately 28cm/I I inches in diameter and place on a greased baking tray. Pinch the edge of the dough to make a rim.

Mix together the tomato chutney, tomato puree and Worcestershire sauce, then spread over the pizza base. Heat the oil in a pan and saute the onion for 5 minutes. Remove with a slotted spoon and place on the pizza. Arrange the tomato slices on top and sprinkle with the herbs. Top with the cheese slices, green pepper rings and olives and cook in the oven for 20 to 25 minutes. Serve hot with coleslaw or salad.

SERVES 4 to 6