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!