FOR THE DOUGH
* 500g strong white bread flour
* 1 tbsp olive oil
* 350ml water
* 7g sachet fast-action bread yeast
* 1 tsp salt
FOR THE TOMATO SAUCE
* 2x400g cans chopped tomatoes
* ½x200g tube tomato purée
PICK ‘N’ MIX TOPPINGS
* mild cheddar , grated
* ham , torn into strips
* pepperoni sausage, sliced
* sweetcorn kernels, canned
* pineapple rings, fresh or canned
* cooked bacon , chopped
* peas , straight from the freezer
* fried eggs (nice for an Easter pizza)
Makes 4-5 child-size pizzas
Prep 40 – 50 mins
1. Make the dough in your breadmaker on the dough setting. Ours takes 45 minutes, but timing will vary according to your machine.
2. Make the tomato sauce. Put the chopped tomatoes and tomato purée into a pan and bring to the boil, then simmer for about 10 minutes to boil off the liquid. My children don't like the bits so I sieve the sauce, but it's up to you.
3. Preheat the oven to fan 200C/conventional 220C/gas 7. Divide the dough into 4-5 balls, dust with flour and roll out on a floured surface or directly on to your baking sheets if you have ones with no sides. If you sprinkle a little olive oil over the flour underneath the dough, this mix acts as a glue so you can roll the pizzas really thin.
4. Once the dough is on the sheets, spread a layer of tomato sauce over, then sprinkle with grated cheese and add the toppings of your choice. Bake for 15 minutes.
5. Remove the pizzas from the oven. If you like an extra crispy base, take them off the trays and put them back in the oven directly on the shelves for a further 5 minutes. For those who like eggs on their pizza, I fry them to order and slide them on at the last minute.
Recipe from Good Food magazine