• 420g strong white bread flour
  • 7g sachet dried fast action yeast
  • 2 tablespoons extra-virgin olive oil plus extra for drizzling
  • 140g pizza sauce
  • 200g grated mozzarella or vegan alternative
  • 1 red pepper, sliced
  • 1 small red onion, sliced
  • 150g California walnuts
  • 2 tablespoons BBQ sauce
  • Fresh basil leaves to garnish


  1. Place the flour, yeast and 1 teaspoon salt into the bowl of a kitchen mixer fitted with a dough hook. Stir to combine and mix in the oil and 250ml warm water to make dough. Knead for 10 minutes. Transfer to a large, oiled bowl, cover and prove for 1 hour or until doubled in size.
  2. Preheat the oven to 220°C.
  3. Lightly knead the dough to knock out the air and divide into 2 balls. Roll out each ball to 26cm circle on a floured surface, spread with the pizza sauce leaving a 2cm border round the edges. Sprinkle with cheese followed by the pepper and onion. Bake for 12 minutes.
  4. Meanwhile, place the California walnuts and BBQ sauce in a food processor and blend to a mince-like consistency. Scatter over the pizzas and cook for a further 3-4 minutes.
  5. Scatter over fresh basil leaves and a drizzle of oil to serve.

Cooks tip:

Try adding a pinch of dried chilli flakes.