Instructions: Mix the dough base according to the instructions on the packet.

Cover and leave near the aga until doubled in size for about 1/2 hour. Meanwhile prepare the tomato base: heat the oil in a large pan on the simmering plate add the onion and fry until soft.

Add all the ingredients except herbs transfer to boiling plateand cook without lid until thick.

Taste and check seasoning.

Divide the dough in half and roll out to two circles about 250mm in diameter.

Lift onto lightly greased baking trays. Spread the tomato mixture onto the bases sprinkle with chopped fresh herbs.

Select your topping from the following: Sausage topping for 1 pizza: Make 450g sausage meat into a large flat round about the same size as the pizza and fry on both sides in a frying pan cooking the second side a little less. Transfer the sausage meat "pancake" onto the pizza well cooked side downwards.

Bacon and mushroom topping for 1 pizza: Sprinkle 50g grated cheese over tomato mixture. Then lightly fry 225g sliced button mushrooms in 3 tbsp oil and spread on top of the pizza. Arrange 16 thin rindless rashers streaky bacon in a cartwheel pattern on top of the mushrooms and season.

Traditonal topping for 1 pizza: Layer the pizza base with slices of Mozarella cheese. Lattice with washed drained halved anchovies. Garnish with whole black olives. 2 ovenaga 4 ovenaga roasting oven: cook on the floor of the ovenfor 15 minutes then with the grid shelf on the highest set of runners transfer to the top of the ovenfor about a further 15 minutes until the dough is golden and risen.

This receipe is for two large pizzas it always seems sensible to me to make one to eat now and one for the freezer. The one I freeze I cook for half the cooking time then cool and freeze. I then thaw and cook it for half the cooking time.

Makes 2

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