INGREDIENTS

INSTRUCTIONS

Put the flour, salt and yeast in a large bowl and mix well. Using a
wooden spoon, stir in the oil and enough warm water to make a soft  but
manageable dough. (Alternatively put the flour, salt and yeast in  the
food processor. Add the liquid and blend for 2-3 minutes.)  Knead the
dough on a floured surface for 10 minutes or until smooth  and elastic.
Grease a large polythene bag with a drop of olive oil, put the dough
inside and leave it to rise in a warm place for about 30 minutes or
until doubled in size.  Meanwhile, to make the topping, heat the oil in
a non-stick  frying-pan and fry the onion and courgette for 5-10
minutes or until  soft. Add the chilli powder and cook for a further
minute.  Add the tomatoes and tomato pure, season with pepper and
simmer for 10  minutes or until thick. Leave to cool, then stir the
meat.  Turn the dough on to a work surface and knead it for 3-5
minutes, then  return it to the polythene bag and leave it to rise for
a further 30  minutes.  Pre-heat the oven to Gas Mark 7 / 220 øC / 425
øF. Turn the dough  out on to a work surface again, knock it back and
knead it briefly  before dividing it into four.  Roll out each piece to
a round measuring about 23cm ( 9 inches)  across and no more than 5mm (
1/4 inch) thick. Place the dough rounds  on four greased baking sheets
and spread them with the topping.  Cover and leave to rise for 5
minutes then bake in the oven for 20-25  minutes or until cooked
through and golden (you will probably need to  do this in two batches).
Serve with a salad.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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