PEPPERONI AND MUSHROOM PIZZA

INGREDIENTS:

3 tabsp cooking oil

3 onions, thinly sliced

1 garlic glove, finely chopped

400g chopped canned plum tomatoes
1 tabsp chopped mixed dried herbs
1 tabsp tomato puree
salt and freshly ground black pepper
1 Basic Pizza Dough mix (see previous post)
100g button mushrooms, thinly sliced
175g mozzarella cheese, grated
100g pepperoni, thinly sliced


METHOD:

Heat oil in a pan, fry onion for 5 minutes. Stir in garlic, chopped tomatoes, herbs and tomato puree and season.Bring to the boil, lower heat and simmer for 20-30 minutes until thickened. Remove from heat and leave to cool.

Roll out the pizza dough to a 25x35 cm rectangle Transfer to a greased Swiss roll tin.Spoon the tomato mixture evenly over the dough, scatter with mushrooms. Sprinkle the grated mozzarella cheese and arrange the pepperoni on top.

Bake in a preheated oven at 240 degrees Celsius for 20 minutes. Serve immediately.

(Photos taken from flickr.com)