Instructions: Mix the flour yeast and 1 tsp salt in a
bowl add 1 tbsp oil and 225ml warm water.

Mix then bring together in your hands.

Turn onto a floured board knead for 10 minutes then place in a bowl cover and leave somewhere warm for 1 to 1 1/2 hours until risen.

Punch the dough divide into 2 pieces stretch out to form 2 circles about 26cm in diameter. Scatter some cheese round the edges dampen the outsides with water.

Turn in and seal the edges to forin the cheese stuffed crust.

Spread 1 1/2 tbsp passata over the base then sprinkle with cheese and any other toppings.

Drizzle V2 tbsp oil around each crust.

Leave to rise for 30 minutes on baking trays while the oven heats up to 230C/450F/Gas Mark 8. Bake for 20 minutes in the oven until golden brown.

Add tuna ham or mushrooms to the basic topping.

Serves 2

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