Rana Conway's Veg, Goats' Cheese Pizza
1 yellow pepper
1 red onion
2 tsps olive oil or rapeseed oil
4 tbsps tomato puree
75g soft goats cheese
200g plain flour
3.5g dried yeast (half a 7g sachet)
1 tbsps olive oil, plus extra for greasing
115ml warm water
Preheat the oven to 220°C (200°C fab)/425°F/gas mark 7. Cut the pepper in half, remove the stalk and seeds and chop into 1-2cm chunks. Cut the courgette into slices no more that 1cm thick. Peel the onion and cut into 1cm wedges. Put 1 teaspoon of oil on a baking tray, add all the chopped vegetables and drizzle the other spoonful of oil over the top. Place in the oven for 15 minutes, until the vegetables are nearly soft.
Grease the other baking tray. Mix the passata and tomato puree in a small bowl. Place the flour, salt and yeast in a mixing bowl and mix. Make a well in the centre, pour in the oil and water and start to mix with a spoon.
Using one hand, collect the dough together and place on a floured work surface. Roll out to approximately the size of your baking tray. Put the dough on the baking tray.
When the vegetables have cooked for 15 minutes, turn the oven down to 190°C(170°C fan)/375°F gas mark 5 and place the base in for 5 minutes. Take the trays out of the oven. Spread the tomato sauce over the base, spoon the roast vegetables on top and spread out, then crumble the goats' cheese over the top.
Return to the oven and cook for a further 15-20 minutes until the edges of the base have browned.