175g/6oz. strong white bread flour
half a teaspoon of salt
half a teaspoon of caster sugar
1 teaspoon easy-blend dried yeast
1 dessertspoon olive oil
125ml/4 fl oz. hot water
200g/7oz. can tomatoes, drained
1 dessertspoon tomato purée
1 teaspoon sugar
a pinch of salt and of black pepper
55g/2oz. cheese
(Serves 2)
Oven temperature: 230°C/450°F/Gas mark 8
- Sift the flour, salt, sugar and yeast into a bowl. Mix them together, then add the olive oil and water.
- Mix everything to make a ball of dough, using a wooden spoon first, then squeeze it with your hands.
- Sprinkle flour onto a work surface. Put the dough onto it and knead it for five minutes, until it is smooth and stretchy.
- Grease a bowl and put the dough into it. Cover the bowl with a cloth and put it in a warm place for an hour.
- Turn on the oven. When the dough has doubled in size, knead it again for a few minutes more.
- Put the dough on a greased baking tray and press it into a circle about 25cm (10in.) across and 1cm (half an inch) thick.
- Cook the tomatoes, tomato purée, sugar, salt and pepper together in a frying pan for 10 minutes.
- Spread the tomato sauce over the pizza base. Sprinkle it with grated cheese and add any topping you like.
- Bake the pizza on the top shelf of the oven for 12-15 minutes, until the edges are golden and the cheese is bubbling.
Pizza toppings
- grated cheese
- tomatoes
- tomato paste
- onion
- salami
- ham
- pineapple
- corn
- gherkins
- olives
- jalapeno peppers
