📖 Instructions

1. Preheat your oven to 220°C (425°F). If using a pizza stone, place it in the oven while it preheats. This is crucial for a crispy crust!
2. In a large bowl, combine 250g strong bread flour, 1 tsp salt, 7g active dry yeast, and 1 tbsp olive oil. Gradually add 150ml warm water, mixing with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. It should be a little sticky. Don't be afraid to get your hands dirty!
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for at least 1 hour, or until doubled in size. My kitchen gets pretty toasty, so sometimes it takes a bit less time.
5. While the dough is rising, prepare your curry sauce. In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté 1 small onion, finely chopped, until softened. Then, stir in 2 tbsp of your favorite curry powder (I love a good Madras!), 1 tsp ground cumin, and 1/2 tsp turmeric.
6. Add 1 can (400g) of chopped tomatoes, 100ml vegetable stock, and a pinch of sugar. Bring to a simmer, reduce the heat, and cook for 15-20 minutes, or until thickened. Season with salt and pepper to taste. Remember, taste as you go!
7. Roll out the pizza dough to your desired thickness and shape (about 12 inches in diameter). Transfer it to your preheated pizza stone or baking sheet.
8. Spread the curry sauce evenly over the base, leaving a small border. Arrange your favorite vegetables over the sauce. I like using sliced bell peppers, red onions, and zucchini. Add a generous layer of sliced halloumi cheese (about 150g).
9. Bake for 12-15 minutes, or until the crust is golden brown and the halloumi is melted and slightly golden. Keep an eye on it so it doesn't burn!
10. Once baked, let the pizza cool for a few minutes before slicing and serving. Drizzle with a little extra olive oil and a sprinkle of fresh coriander for extra flavor (Totally optional, but oh so good!)