1 tablespoon dried yeast
2/3 cup lukewarm water
1 cup wholemeal flour
1 cup plain flour
1 teaspoon dried oregano
1 teaspoon olive oil to grease pan
3 cloves garlic, crushed
3 tablespoons tomato paste
1 onion, finely chopped
400g can tomatoes, no salt added
2 teaspoons dried oregano
150g. minced beef
1 small green capsicum, finely chopped
100g fresh mushrooms, sliced
100g Mozzarella, grated
8 black pitted olives, sliced
Directions: Preheat oven to hot 210 degrees C.
Brush 30cm pizza pan with olive oil.
Combine yeast water in small bowl; leave in warm position for 10 to 15 minutes or until bubbles appear.
Sift flour into bowl, returning bran husks to bowl. Add oregano and stir to combine. Make well in the centre; add water and yeast mixture. Using a knife, mix to firm dough.
Turn dough onto lightly floured surface and knead for 5 minutes or until dough is smooth. Shape dough into ball; place into large lightly oiled bowl. Let stand covered with plastic wrap in warm place for 1 hour or until well risen.
To prepare topping: Place tomato paste, garlic and onion in small pan and cook over low heat until onion is soft. Add undrained tomatoes and oregano; cook uncovered over law heat until mixture has thickened. Remove from heat. Cool. Heat non-stick pan. Add mince and cook over medium heat 5 minutes or until well browned and all liquid has eveporated. Use a fork to break up any lumps while cooking. Remove from heat. Allow to cool.
Punch dough down, using fist. Turn onto lightly floured surface. Knead well for 3 minutes. Roll out to a 30 cm round. Place onto pizza tray.
Spread over tomato sauce. Top with beef, capsicum, mushrooms, cheese and olives. Bake for 25 to 30 minutes. Serve hot, cut into wedged, with a salad.