2 tbsp extra virgin olive oil plus extra for drizzling
140 g pizza sauce
200 g grated mozzarella or vegan alternative
1 red pepper sliced
1 small red onion sliced
150 g California Walnuts
2 tbsp bbq sauce
Fresh basil leaves to garnish
PREPARATION
Place the flour, yeast and 1 tsp salt into the bowl of a kitchen mixer fitted with a dough hook. Stir to combine and mix in the oil and 250ml warm water to make a dough. Knead for 10 minutes. Transfer to a large, oiled bowl, cover and prove for 1 hour or until doubled in size.
Preheat the oven to 220oC, gas mark 7.
Lightly knead the dough to knock out the air and divide into 2 balls. Roll out each ball to 26cm circle on a floured surface, spread with the pizza sauce leaving a 2cm border round the edges. Sprinkle with cheese followed by the pepper and onion. Bake for 12 minutes.
Meanwhile, place the Walnuts and bbq sauce in a food processor and blend to a mince-like consistency. Scatter over the pizzas and cook for a further 3-4 minutes.
Scatter over fresh basil leaves and a drizzle of oil to serve.
