Step 1:
Turn the oven on (would help) around 180C 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 11:
Top Tip; Little splodges of pesto on the top is really nice and goes down well! 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 16:
Top Tip; Use some cheese (hallomi’s nice) to put in the edges and fold over for stuffed crust! 