Rotoli di Pizza ai Peperoni Recipe by Giuseppe Dell'Anno

Ingredients

• For a 23 x 33cm (9 x 13in) deep pan
• For the dough:
• 450g (1lb/3¼ cups) strong bread flour
• 3 tsp dry yeast
• 2 tsp caster (superfine) or granulated sugar
• 250g (9oz/generous 1 cup) lukewarm water
• 3 tbsp extra virgin olive oil
• 2 tsp salt
• For the filling:
• 2 tbsp extra virgin olive oil, plus extra for greasing
• 350g (12oz) red sweet peppers (about 3 medium peppers)
• 100g (3½oz) red onion (about 1 small onion)
• 1/8 tsp salt
• 2 tbsp concentrated tomato purée
• 100g (3½oz) green olives, pitted and sliced
• 50g (1¾oz/2/3 cup) Parmesan grated
• Ground black pepper, for seasoning
• A few fresh basil leaves, roughly chopped