Ingredients
Ingredients
For the base
- 125 g self-raising flour
- sea salt
- 125 g plain yogurt
For the topping
- 1 yellow pepper, sliced
- 4 olives, sliced
- 1 tbsp olive oil
- black pepper
- basil leaves
For the tomato sauce
- 6 tbsp passata sauce
- 1 tsp oregano
Simple, Rustic, and Packed with Mediterranean Flavor 🍅🍕🫒
This classic pizza brings together juicy tomatoes, briny olives, and a perfectly crisp crust for a deliciously balanced bite. The sweetness of slow-roasted tomatoes pairs beautifully with the bold, salty punch of black or green olives, all nestled atop a bed of rich tomato sauce and melted cheese. It’s a celebration of simple, quality ingredients that deliver big flavor—perfect for weeknight dinners or casual gatherings.
Instructions
Instructions
- 1
Preheat the oven to 220C/200C Fan/Gas 7.
- 2
To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes.
- 3
Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yogurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute.
- 4
Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.)
- 5
Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over.
- 6
For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown.
- 7
Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving.
Equipment
Equipment
- Bowl
- Measuring cup
- Spoon
- Rolling pin
- Mixer
- Baking tray
Notes
Notes
Use ripe, flavorful tomatoes—cherry, plum, or heirloom—for the best results. If using fresh, roast them lightly to concentrate their sweetness. Choose good-quality olives (like Kalamata or Castelvetrano) and slice them thin to distribute evenly. For extra flavor, sprinkle with oregano or chili flakes before baking, and finish with a drizzle of olive oil or a few fresh basil leaves just before serving.
Nutrition
Nutrition
| Calories | 570 |
| Carbohydrates | 72g |
| Cholesterol | 36mg |
| Fat | 20g |
| Fiber | 5g |
| Protein | 24g |
| Saturated Fat | 9.6g |
| Sodium | 1280mg |
| Sugar | 7.6g |
| Trans Fat | 0.5g |
| Unsaturated Fat | 5g |