Put the flour, salt and yeast in a large bowl and mix well. Using a wooden spoon, stir in the oil and enough warm water to make a soft but manageable dough. (Alternatively put the flour, salt and yeast in the food processor. Add the liquid and blend for 2-3 minutes.) Knead the dough on a floured surface for 10 minutes or until smooth and elastic. Grease a large polythene bag with a drop of olive oil, put the dough inside and leave it to rise in a warm place for about 30 minutes or until doubled in size. Meanwhile, to make the topping, heat the oil in a non-stick frying-pan and fry the onion and courgette for 5-10 minutes or until soft. Add the chilli powder and cook for a further minute. Add the tomatoes and tomato pur?e, season with pepper and simmer for 10 minutes or until thick. Leave to cool, then stir the meat. Turn the dough on to a work surface and knead it for 3-5 minutes, then return it to the polythene bag and leave it to rise for a further 30 minutes. Pre-heat the oven to Gas Mark 7 / 220 ?C / 425 F. Turn the dough out on to a work surface again, knock it back and knead it briefly before dividing it into four. Roll out each piece to a round measuring about 23cm ( 9 inches) across and no more than 5mm ( 1/4 inch) thick. Place the dough rounds on four greased baking sheets and spread them with the topping. Cover and leave to rise for 5 minutes then bake in the oven for 20-25 minutes or until cooked through and golden (you will probably need to do this in two batches). Serve with a salad.
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|Serving Size: 1 Serving (284g)|
|Recipe Makes: 4|
|Calories from Fat: 64 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 28.4mg||9 %|
|Sodium 47.9mg||2 %|
|Potassium 568mg||15 %|
|Total Carbohydrate 53.8g||16 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 50g|
|Protein 18.4g||26 %|
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Calories per serving: 354
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