Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

• 2 tsp Dry Yeast
• 3 Cups Flour
• 400g Tomato Basil Sauce
• 360g Ricotta Cheese
• 1 Red Capsicum
• 1 Yellow Capsicum
• 1 Green Capsicum
• 1/2 Red Onion
• 4 Tbsp Black Olives
• 120g Rocket
• 200g Mozzarella Cheese
• 1 Tbsp Olive Oil
• 11/2 tsp Salt
• 1/2 tsp Sugar
• 1 Cup Warm Water

Method

1. Mix the warm water, yeast and sugar together.  Let it sit for 5 minutes until foam begins to form on top of the water, then add the olive oil.
   
   
2. Sift the flour and salt in a separate mixing bowl.  Add the wet mix to the flour mixture and use your hands to combine until dough has formed.
   
   
3. Place the dough on the bench and start kneading with the palm of your hands for 5 minutes until well combined and elastic.  Roll into a large ball and place in a lightly greased bowl.  Brush some oil on top of the dough, cover with clingwrap and place in a warm location for 45 minute to 1 hour until doubled in size.
   
   
4. Meanwhile, preheat the oven to 200-220°C.  Slice the capsicums and red onions into 1/2 cm strips.  Drain the olives and set all aside.
   
   
5. Use your fist to remove excess air from the risen dough.  Place the dough on a bench.  Roll into a long cylinder shape and cut into 4 equal pieces.  Roll each piece into a disc and place onto a lightly greased tray.  Rest in a warm location once again for 30 minutes until they've doubled in size.
   
   
6. Stretch the dough on a floured surface until it's the size of a large dinner plate.  Pierce around the base with a fork and place on a lined baking tray.
   
   
7. Spread the base with ricotta cheese, followed by a few spoonsful of tomato basil sauce.  Top with a few pieces of each capsicum, some onion, a sprinkle of olives and mozzarella cheese.  Season with a drizzle of olive oil, salt and pepper.
   
   
8. Cook in the oven for 12-15 minutes until golden brown.  Serve rainbow pizza hot with a side of rocket salad.

Chef's Notes

• Add any extra toppings of your choice