Pepper & onion pizza
Preheat the oven to 200°C/400°F/Gas mark 6. Halve the peppers and roast in the oven until blackened all over. Leave until cold enough to handle, then carefully peel off the skins. Cut the flesh into thick strips, discarding the seeds. Leave the oven on.
Heat 2 tablespoons olive oil in a frying pan, and sweat the onions gently for 5 minutes until softened but not coloured. Set aside.
Make up the pizza dough following the packet instructions, substituting 2 tablespoons oil for a similar amount of the liquid measurement. Roll out into a 30cm/12in round on a floured work surface, then slide onto a baking tray.
Cover the pizza base with the mozzarella. Scatter over the tomatoes, onions and peppers, then the garlic. Season with salt and pepper, drizzle with olive oil and leave in a warm place for 20–30 minutes until the dough has doubled in thickness.
Bake in the oven for 15–20 minutes until golden and bubbling. Serve hot.