For the dough
1 teaspoon dried yeast
1⁄2 teaspoon granulated sugar
pinch of salt
250ml/9fl oz warm water
175g/6oz white bread flour
150g/5oz wholemeal plain flour
For the topping
1 red pepper
1 potato, very thinly sliced
1 large onion, sliced
100g/4oz soft goat’s cheese,
crumbled into small pieces
3 tablespoons capers, rinsed
1 tablespoon dried oregano
1–2 tablespoons olive oil
• To make the dough, mix the yeast, sugar, salt and water in a bowl.
Leave in a warm place for 10 minutes or until foamy. Sift both flours into
a bowl. Make a well, add the yeast mixture and mix to a firm dough.
Knead on a lightly floured surface for 5 minutes or until smooth. Put in a
lightly oiled bowl, cover with cling film and leave in a warm place for
1–11⁄2 hours until doubled in size.
• Preheat the oven to 200°C/400°F/Gas mark 6. Brush a 30cm/12in
pizza tray with oil. Punch down the dough and knead for 2 minutes. Roll
out to a 35cm/14in round. Put the dough on the tray and fold the edge
over to form a rim.
• To make the topping, cut the pepper into large flat pieces and remove
the seeds. Put the pepper, skin side up, under a hot grill until blackened.
Cool, then peel away and discard the skin, and slice the flesh.
• Arrange the potato over the base with the pepper, onion and half of
the cheese. Sprinkle with the capers and oregano, and drizzle with a
little oil. Brush the crust edge with a little more oil, and bake the pizza in
the oven for 15–20 minutes. Add the remaining cheese and bake until
the crust is golden and crisp. Serve hot.