Houmous, pepper, goats’ cheese and sweet chilli pizza
Makes: 1 large pizza
Serves: 4-6 as part of a spread
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Houmous, pepper, goats’ cheese and sweet chilli pizza
Recipe by John Whaite
Makes: 1 large pizza
Serves: 4-6 as part of a spread
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
395Kcal
Fat
18gr
Saturates
6gr
Carbs
42gr
Sugars
6gr
Fibre
4gr
Protein
14gr
Salt
2.3gr
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
John Whaite
John Whaite is a British food writer, television presenter and cookery school owner. He won series three of The Great British Bake Off and has released several cookbooks.
Ingredients
For the no-rise dough
- 175g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- ½ tsp sea salt
- 1 tbsp extra-virgin olive oil
For the topping
- 90g sundried tomato paste
- 125g vegetarian soft goats’ cheese (we used Abergavenny)
- 100g (drained weight) mild Peppadew peppers, halved
- 100g roasted red pepper houmous
- 1 tbsp sweet chilli dipping sauce
- a handful of rocket leaves, to serve
Step by step
- Preheat the oven to 260°C, fan 240°C, gas 10 (or as hot as it will go), and place a pizza stone or a strong, large baking sheet in the oven to get hot.
- Mix the flour, baking powder and salt together in a mixing bowl, then add 150ml just-boiled water and the olive oil. Bring together into a dough and knead on a floured surface for a couple of minutes until smooth. Leave to rest for a few minutes.
- Lightly flour the worktop and roll the dough out into a large thin circle – about 30cm – if the base is left too thick it won't crisp up and will stay doughy and soggy. Slide the pizza base onto a sheet of baking paper. Spread with the sundried tomato paste, crumble the goats' cheese evenly over the pizza base, then scatter the peppers over the top. Slide the pizza (still on its paper) onto the hot pizza stone or baking sheet and cook for 12-15 minutes, until slightly coloured and very crispy around the edges.
- Dollop on the red pepper houmous, drizzle with the chilli sauce and scatter with rocket leaves to serve.
