For the dough
- 500g strong white bread flour
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 350ml water
- 7g sachet fast-action bread yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 tsp salt
For the tomato sauce
- 2x400g cans chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½x200g tube tomato purée
Pick ‘n’ mix toppings
- mild cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- ham, torn into strips
- pepperoni sausage, sliced
- sweetcorn kernels, canned
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- pineapple rings, fresh or canned
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- cooked bacon, chopped
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- peas, straight from the freezer
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- fried eggs (nice for an Easter pizza)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Make the dough in your breadmaker on the dough setting. Ours takes 45 minutes, but timing will vary according to your machine.
Make the tomato sauce. Put the chopped tomatoes and tomato purée into a pan and bring to the boil, then simmer for about 10 minutes to boil off the liquid. My children don’t like the bits so I sieve the sauce, but it’s up to you.
Preheat the oven to fan 200C/conventional 220C/gas 7. Divide the dough into 4-5 balls, dust with flour and roll out on a floured surface or directly on to your baking sheets if you have ones with no sides. If you sprinkle a little olive oil over the flour underneath the dough, this mix acts as a glue so you can roll the pizzas really thin.
Once the dough is on the sheets, spread a layer of tomato sauce over, then sprinkle with grated cheese and add the toppings of your choice. Bake for 15 minutes.
Remove the pizzas from the oven. If you like an extra crispy base, take them off the trays and put them back in the oven directly on the shelves for a further 5 minutes. For those who like eggs on their pizza, I fry them to order and slide them on at the last minute.