Ingredients

Instructions

Step 1:

  • Turn the oven on (would help) around 180C

    • Step 2:

  • To make dough;

    • Step 3:

  • 1. Mix self raising flour, salt and yeast into a mixing bowl

    • Step 4:

  • 2. To set the yeast off, use some luke warm water and a little milk, adding little by little into the flour mix until it forms a ball. (Add more flour if it gets too sticky)

    • Step 5:

  • 3. When the dough is not too sticky and the mixture isnt crumbly start to kneed the dough with your fists pushing down and away and rotating.

    • Step 6:

  • 4. After 5mins, put the ball in a plastic bag and loosely twist the top. Leave this in a warm area to rise for about 40mins.

    • Step 7:

  • 5. Whilst you are waiting, you can start on the tomotoe base. Chop the onion, garlic and fry with a little olive oil in a pan. After they have softened add the chopped tomotoes and leave to simmer on a low heat for about 10 mins (keep stiring!)

    • Step 8:

  • 6. When the dough is ready roll out as thin as you can to get a crispy tasty base. Grease a baking tray put the dough on the tray, spread the tomotoe base on generously.

    • Step 9:

  • 7. Now the fun part- TOPPINGS!! Grate the cheese, add the meats/vegtables/toppings..

    • Step 10:

  • Step 11:

  • Top Tip; Little splodges of pesto on the top is really nice and goes down well!

    • Step 12:

  • Step 13:

  • Top Tip; Could try using the spares as garlic bread. Make some garlic butter using 5/6

    • Step 14:

  • cloves of garlic finely chopped, lemon juice, salt, pepper to some butter and voila!

    • Step 15:

  • Step 16:

  • Top Tip; Use some cheese (hallomi’s nice) to put in the edges and fold over for stuffed crust!

    • Step 17:

  • Step 18:

  • ENJOY 🙂
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