For pastry:
Yeast - 2 tsp
Sugar - 1/2 tsp
Warm water - 1/2 cup
Olive oil - 2 tbsp
Salt - 1/4 tsp
Flour - 2 cups
For Filling:
Olive oil - 2tsp
Capsicum ( red, yellow and green) - 1 each (sliced lengthwise)
Onions - 2 (sliced)
Salt - as per taste
Basil leaves - 8 no. (chopped)
Can of chopped tomatoes - 1 can
Shredded Mozzarella Cheese - 250 gr
Black pepper powder - 1 tbsp (or as per taste)
Dried oregano - 1 tsp
Procedure:
For Pastry:
1. Dissolve yeast and sugar in the water and let stand for 10 min until it begins to foam.
2. Mix the yeast with the oil, salt and flour then knead into a dough. Form a ball and place it in a large greased bowl. Cover with a cloth and leave in a warm place for 45 min to 1 hr.
3. Preheat the oven to 200 C.
For filling:
4. In a pan take olive oil, add onions. Once they become translucent add capsicums and fry for about 10 min.
5. Add tomatoes along with salt, pepper , dried oregano and basil and mix well. Cook for about 10 min or so.
6. Add 1/2 cup of mozzarella and mix.
7. Roll the pastry out on a floured work surface into a circle about 30 cm across. Line the bottom and sides of a 25 cm springform tin with it ensuring everything is covered well. Roll the edges of the pastry inwards.
8. Spread the cooled filling evenly on the pastry , sprinkle rest of mozzeralla and smooth out the surface. Put it in the oven for about 25 to 30 min.
9. Take out from the oven and serve.
