A nutritious vegetarian option, ideal as a low-fat main course.
To make the dough, sift the flour and salt into a bowl and stir in the yeast. Stir in just enough warm water to mix to a soft dough.
Knead for 5 minutes until smooth. Cover and leave in a warm place for about 1 hour, or until doubled in size.
To make the topping, fry the onion in the oil until soft, then stir in the peppers, garlic, and tomatoes. Cover and simmer for 30 minutes, until no free liquid remains. Season to taste.
Preheat the oven to 450°F. Divide the dough in half and press out each piece on a lightly oiled baking sheet to an 11 inch round, turning up the edges slightly.
Spread over the topping, dot with olives and bake for 15-20 minutes, until golden. Serve hot or cold with salad.
Make your peperonata topping a day ahead to save 30 minutes.
You can also swap this pizza dough for leftover pizza dough in your freezer.