Instructions: Per the topping
175g mature Cheddar thinly sliced
225g onions thinly sliced
1 red pepper thinly sliced
1 clove garlic crushed
2 tablespoons olive oil
110g mushrooms sliced
2 teaspoons red wine vinegar
1/2 level tablespoon oregano
2 tablespoons tomato puree
Salt and freshly milled black pepper

Preheat oven to gas mark 6 4000F (200 degrees C).

You will need an oiled baking tray.

First of all boil the potatoes until they are soft and then mash them to pulp with the butter.

Sift in the flour and add a little salt and freshly milled black pepper.

Now mix to a dough transfer on to a floured surface and knead lightly until the mixture becomes soft and elastic.

Then roll it out to a 25.5cm round and place this on to the oiled baking sheet. Next heat the olive oil in a large frying pan and fry the onions red pepper and garlic for 5 minutes.

Then stir in the mushrooms vinegar and oregano and a seasoning of salt and freshly milled black pepper.

Now spread the tomato puree all over the pizza base and then top with the onion and pepper mixture and finally place the slices of cheese all over.

Bake the pizza on a high shelf in the oven for 40 minutes; have a look after 30 minutes and cover with foil if the top looks too brown.

Serve hot or cold with a salad.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.