ombine the flour, yeast and salt together in a bowl and make a well in the middle
Mix the oil into the warm water and pour into the well in the middle of the bowl
Stir the flour gradually into the well, bringing it in a bit at a time from the side of the bowl.
Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic
Grease a clean bowl with olive oil and put the dough into it, covering with an oiled sheet of cling film
Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour until it has doubled in size
To make the sauce, heat a small splash of oil in saucepan and fry the garlic for a couple of minutes until golden. Add the remaining sauce ingredients and leave to simmer for 10 minutes to thicken.
Mash the sauce with a potato masher to squish the tomatoes and then set aside until you are ready to top your pizza.
Pre-heat your oven to 180'C and roast your peppers and courgette for half an hour in a splash of olive oil.
Once cooked turn up the heat to 220'C
When the dough has doubled in size, knock it back and divide it into two.
Line two rectangular baking trays with parchment and roll out your dough into two rectangles, about 1mm thick.
Spread over a ladle of the sauce onto each, and top with the pepperoni, vegetables and mozzarella.
Roll each dough up into as swiss roll from its long side and then cut unto 1 inch wheels.
Lay these out onto the baking tray, being careful to keep all the filling intact. (you may also need to do a few batches)
Bake in the oven for 10-15 minutes, until the dough is golden and the topping crispy.
