Instructions: Sift the flour, salt and baking powder into a bowl. Rub St Ivel Mono into flour lightly until the mixture resembles breadcrumbs. Add enough milk to form a soft dough and knead lightly.

Roll dough out on a lightly floured surface, to a circle roughly 25cm

(10 inch) in diameter. Place the dough on a lightly greased baking sheet and make the edges slightly thicker than the centre.

Spread the tomato puree over the pizza base and sprinkle the herbs on top.

Heat the oil in a saucepan and add the onion, garlic, red pepper and mushrooms and cook for 5 minutes, stirring occasionally. Season with salt and pepper and spread the mixture over the pizza base.

Place the broccoli, ham and tomatoes on the vegetables. Mix the two cheeses together and sprinkle over the pizza.

Bake in a preheated oven at 220C / 425F gas mark 7 for 25-30 minutes, until golden brown.

Serve the pizza hot or cold with a fresh mixed salad or coleslaw.

Variation:
Instead of making up your own pizza base, use a packet mix and make it up following the manufacturers instructions. Use the pizza base as the basis for other delicious toppings such as cheese, ham & pineapple, seafood, chilli sauce, chicken & mushroom or stilton & asparagus.

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