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1
Heat the olive in a large frying pan, add the onion and garlic and cook for 2-3 mins until the onion is translucent, add the ground beef and cook for a further 5 mins until browned.
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2
Add the diced tomatoes, tomato paste and sugar. Season to taste with salt and freshly ground black pepper. Simmer for 15 mins. Remove from the heat and allow to cool.
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3
To make the dough, place the flour in a large bowl and make a well in the center. Mix the yeast with a pinch of sugar and 3 tbsp of lukewarm water to dissolve. Pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid, drawing larger amounts of the flour in. When it all starts to come together, turn out onto a floured work surface. With floured hands knead until you have a smooth springy dough.
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4
Place the ball of dough in a floured bowl. Dust with flour, then cover with a damp, clean tea-towel. Leave in a warm place for about an hour until the dough has doubled in size.
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5
Preheat the oven to 400u00b0F. Grease a 10 inch springform cake pan. Punch down the dough to remove the air from it, roll out it into a 12 inch circle and line the pan with it.
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6
Scatter a third of the mozzarella and Parmesan over the dough, spoon over half the beef mixture, add another layer of the cheese, spoon over the remaining beef mixture. Sprinkle over the pickled peppers, then top with the remaining cheese.
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7
Bake for 30-35 mins. Allow to rest for 5 mins before serving.
