Mushroom And Pepper Pizza

225 g/8 oz wholemeal pizza dough (page 334)
2 tablespoons polyunsaturated vegetable oil
225 g/8 oz onions, peeled and sliced
1 red pepper
1 green pepper
1 clove garlic, peeled and crushed
100 g/4 oz mushrooms, trimmed and sliced
salt
freshly ground black pepper
50 g/2 oz Cheddar cheese, grated

Grease a large baking sheet and preheat the oven to hot (220 °C/425 °F, Gas Mark 7). On a lightly floured surface, roll out the pastry to a 20cm/8inch diameter circle and carefully transfer to the baking sheet.

Heat the oil in a frying pan, add the onions and fry gently until softened.

Cut 2 or 3 rings from each pepper, that core and seed the remainder and chop the flesh roughly. Add the chopped peppers to the onion with the garlic and mushrooms and cook for a further 5 minutes.

Spread the mixture over the pastry base. Cover with the cheese, garnish \vitt) the pepper rings and cook in the oven for 12 minutes or until the base is cooked.

SERVES 4