Ingredients


15 g (1/2 oz) 1 Tbs Fresh yeast
1/4 tsp Sugar
125 ml (4 fl oz) plus 3 tsp 1/2 cup Lukewarm water
225 g (8 oz) 2 cups Flour
1 tsp Salt


Method

Crumble the yeast into a small bowl and mash in the sugar.
Add the 3 teaspoons of water and cream the mixture together.

Set aside in a warm, draught-free place for 15 to 20 minutes, or until the mixture is puffed up and frothy.
Sift the flour and salt into a large, warmed bowl.
Make a well in the centre and pour in the yeast mixture and remaining lukewarm water.
Using a spatula or wooden spoon, gradually draw the flour into the liquid.
Continue mixing until the flour is incorporated and the dough comes away from the sides of the bowl.

Turn out on to a lightly floured board and knead for 10 minutes.
The dough should be elastic and smooth.
Rinse and dry the bowl and return the dough to it.
Cover with a damp cloth and set the bowl in a warm, draught-free place.
Leave for 45 minutes to 1 hour, or until the dough has risen and almost doubled in bulk.

Turn the risen dough on to the floured surface and knead it for a further 3 minutes.
The dough is now ready for use.









Ingredients


20 g (3/4 oz) fresh yeast or 1 1/2 tsp dried or easy-blend yeast
125 ml (4 fl oz) 1/2 cup tepid water
1 tsp sugar
3 tbsp olive oil
250 g (8 oz) 2 cups plain (all-purpose) flour
1 tsp salt
for the topping:
1 small onion, sliced thinly
1 garlic clove, crushed
1/2 yellow (bell) pepper, chopped
1 tbsp olive oil
175 g (6 oz) lean minced (ground) beef
1/4 tsp chilli powder
1/4 tsp ground cumin
200 g (7 oz) can red kidney beans, drained
Tomato Sauce:
30 g (1 oz) jalapeho chillies, sliced
60 g (2 oz) Mozzarella, sliced thinly
60 g (2 oz) mature (sharp) Cheddar or Monterey Jack, grated
olive oil for drizzling
salt and pepper
chopped parsley, to garnish


Method

For the deep-pan dough base, use the same method as the Bread Dough Base recipe.
Roll out or press the dough, using a rolling pin or your hands, into a 23 cm/9 inch circle on a lightly floured work surface.
Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge to form a small ridge.
Cover and leave to rise slightly for about 10 minutes.

Fry the onion, garlic and (bell) pepper gently in the oil for 5 minutes until soft but not browned. Increase the heat slightly and add the beef, chilli and cumin.
Fry for 5 minutes, stirring occasionally.
Remove from the heat and stir in the kidney beans.
Season well.

Spread the tomato sauce over the dough almost to the edge and top with the meat mixture.
Top with the sliced chillies and Mozzarella and sprinkle over the grated cheese.
Drizzle with a little olive oil and season.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the crust is golden.
Serve immediately sprinkled with chopped parsley.









Ingredients


Scone (Biscuit) Base
Tomato Sauce
1 courgette (zucchini), grated
1 tomato, sliced thinly
100 g (3 1/2 oz) can red or pink salmon, drained
60 g (2 oz) button mushrooms, wiped and sliced
1 tbsp chopped fresh dill
1/2 tsp dried oregano
45 g (1 1/2 oz) Mozzarella, grated
olive oil for drizzling
salt and pepper
sprig of fresh dill, to garnish


Method


Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface.
Place on a large greased baking sheet, or pizza pan and push up the edge a little with your fingers to form a rim.

Spread the tomato sauce evenly over the pizza almost to the edge.
Sprinkle the tomato sauce with the grated courgette (zucchini), then lay the tomato slices on top.
Remove any bones and skin from the salmon and flake.
Arrange on the pizza with the mushrooms.
Sprinkle over the herbs and cheese.
Drizzle with a little olive oil and season well.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is golden and crisp.
Transfer to a warmed serving plate and serve immediately, garnished with a sprig of dill.









Ingredients


1 small aubergine (eggplant), diced
Bread Dough Base
1 small onion, sliced thinly
1 garlic clove, crushed
1 tsp cumin seeds
1 tbsp olive oil
175 g (6 oz) minced (ground) lamb
30 g (1 oz) canned pimiento, thinly sliced
2 tbsp chopped fresh coriander (cilantro)
Special Tomato Sauce
90 g (3 oz) Mozzarella, sliced thinly
olive oil for drizzling
salt and pepper


Method

Sprinkle the diced aubergine (eggplant) with salt in a colander and let the bitter juices drain for about 20 minutes; then rinse.
Pat dry with paper towels.

Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface.
Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge to form a rim.

Cover and leave to rise slightly for 10 minutes in a warm place.
Fry the onion, garlic and cumin seeds gently in the oil for 3 minutes.
Increase the heat slightly and add the lamb, aubergine (eggplant) and pimiento. Fry for 5 minutes, stirring occasionally.
Add the coriander (cilantro) and season well.

Spread the tomato sauce over the dough base almost to the edge.
Top with the lamb mixture.

Arrange the Mozzarella slices on top.
Drizzle over a little olive oil and season.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, until the crust is crisp and golden.
Serve immediately.









Ingredients

Bread Dough Base
4 sun-dried tomatoes, chopped
30 g (1 oz) black olives, chopped
Special Tomato Sauce
4 small chicory (endive) leaves, shredded
4 small radicchio leaves, shredded
1 avocado, peeled, pitted and sliced
60 g (2 oz) wafer-thin smoked ham
60 g (2 oz) blue cheese, cut into small pieces
olive oil for drizzling
salt and pepper
chopped fresh chervil, to garnish


Method

Knead the dough gently with the sun-dried tomatoes and olives until well mixed.
Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface.
Place on a greased baking sheet (cookie sheet) or pizza pan and push up the edge a little to form a rim.

Cover and leave to rise slightly in a warm place for 10 minutes before spreading with tomato sauce almost to the edge.
Top the pizza with shredded lettuce leaves and avocado slices.
Scrunch up the ham and add with the cheese.
Drizzle with a little olive oil and season well.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden brown.
Sprinkle with chervil to garnish and serve immediately.









Ingredients


15 g (1/2 oz) fresh yeast or 1 tsp dried or easy-blend yeast
90 ml (3 1/2 fl oz) 6 tbsp tepid water
1/2 tsp sugar
1 tbsp olive oil
175 g (6 oz) plain flour
1 tsp salt


Method


Combine the fresh yeast with the water and sugar in a bowl.
If using dried yeast, sprinkle it over the surface of the water and whisk in until dissolved.

Leave the mixture to rest in a warm place for 10 - 15 minutes until frothy on the surface. Stir in the olive oil.
Sift the flour and salt into a large bowl.
If using easy-blend yeast, stir it in at this point.
Make a well in the centre and pour in the yeast liquid, or water and oil (without the sugar for easy-blend yeast).

Using either floured hands or a wooden spoon, mix together to form a dough.
Turn out on to a floured work surface and knead for about 5 minutes until smooth and elastic.

Place in a large greased plastic bag and leave in a warm place for about 1 hour or until doubled in size.
Airing cupboards are often the best places for this, as the temperature remains constant.

Turn out on to a lightly floured work surface and 'knock back' by punching the dough.
This releases any air bubbles which would make the pizza uneven.
Knead 4 or 5 times.
The dough is now ready to use
.









Ingredients


Bread Dough Base
12 skinless cocktail sausages
3 tbsp oil
Tomato Sauce
150 g (5 oz) can baked beans
4 rashers back bacon
60 g (2 oz) baby button mushrooms, wiped and quartered
1 small tomato, cut into 8 wedges
60 g (2 oz) mature (sharp) Cheddar, grated
4 eggs
salt and pepper


Method

Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface.
Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly to form a rim.
Cover and leave to rise slightly for 10 minutes in a warm place.

Brown the sausages in a frying pan (skillet) with 1 tablespoon of the oil.
Mix the tomato sauce with the baked beans and spread over the base almost to the edge. Arrange the sausages on top.
Cut the bacon into strips and arrange on the pizza with the mushrooms and tomato.
Sprinkle over the cheese and season.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden brown.
Add the remaining oil to the pan and fry the eggs.
When the pizza is cooked, cut into four and top each with a fried egg.
Serve immediately.









Ingredients


425 g (14 oz) 3 1/2 cups plain (all-purpose) flour
1/2 tsp salt
1 sachet easy-blend yeast
2 tbsp olive oil
about 275 ml (9 fl oz) generous 1 cup warm water
FILLING:
2 tbsp olive oil
2 garlic cloves, crushed
1 red (bell) pepper, cored, deseeded and sliced
1 yellow (bell) pepper, cored, deseeded and sliced
125 g (4 oz) Ricotta
175 g (6 oz) jar sun-dried tomatoes, drained
3 hard-boiled (hard-cooked) eggs, sliced thinly
1 tbsp chopped fresh mixed herbs
125 g (4 oz) salami, cut into strips
150 - 175 g (5 - 6 oz) Mozzarella, grated
a little milk, to glaze
salt and pepper


Method

Sift the flour and salt into a bowl and mix in the easy-blend yeast.
Add the olive oil and enough warm water to mix to a smooth pliable dough.
Knead for 10 - 15 minutes by hand, or process for 5 minutes in a mixer.

Shape the dough into a ball, place in a lightly oiled polythene bag and put in a warm place for 1 - 1 1/2 hours or until doubled in size.
For the filling:
Heat the oil in a frying pan (skillet) and fry the garlic and (bell) peppers slowly in the oil until soft.
Knock back the dough and roll out half to fit the base of a 30 x 25 cm/12 x 10 inch oiled roasting tin.
Season the dough and spread with the Ricotta, then cover with sun-dried tomatoes, hard-boiled eggs, herbs and the pepper mixture.
Arrange the salami strips on top and sprinkle with the grated cheese.

Roll out the remaining dough and place over the filling, sealing the edges well, or use to make a second pizza.
Leave to rise for 1 hour in a warm place.
An uncovered pizza will only take about 30-40 minutes to rise.

Prick the double pizza with a fork about 20 times, brush the top with milk and cook in a preheated oven, 180°C/350°F/Gas Mark 4, for about 50 minutes or until lightly browned.
The uncovered pizza will take only 35-40 minutes.
Serve hot.









Ingredients


Bread Dough Base
1 egg, beaten
1 tomato, peeled and chopped

1 tbsp tomato puree
30 g (1 oz) Italian salami, chopped
30 g (1 oz) mortadella ham, chopped
30 g (1 oz) Ricotta
2 spring onions (scallions), trimmed and chopped
1/4 tsp dried oregano
salt and pepper


Method


Roll out the dough into a 23 cm (9 inch) circle on a lightly floured work surface.
Brush the edge of the dough with a little beaten egg.

Spread the tomato puree over half the circle nearest to you.
Scatter the salami, mortadella and chopped tomato on top.
Dot with the Ricotta and sprinkle over the spring onions (scallions) and oregano.
Season well.

Fold over the other half of the dough to form a half moon.
Press the edges together well to prevent the filling from coming out.

Place on a baking sheet (cookie sheet) and brush with beaten egg to glaze.
Make a hole in the top to allow steam to escape.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 20 minutes, or until golden.









Ingredients

2 tbsp freshly grated Parmesan
Potato Base
Tomato Sauce
175 g (6 oz) spinach
1 small red onion, sliced thinly
2 tbsp olive oil
1/4 tsp freshly grated nutmeg
2 hard-boiled (hard-cooked) eggs
15 g (1/2 oz) fresh white breadcrumbs
60 g (2 oz) Jarlsberg, grated (or Cheddar or Gruyere, if not available)
2 tbsp flaked (slivered) almonds
olive oil for drizzling
salt and pepper


Method

Mix the Parmesan with the potato base.
Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface.
Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly.
Spread the tomato sauce almost to the edge.

Remove the stalks from the spinach and wash the leaves thoroughly in plenty of cold water. Drain well and pat off the excess water with paper towels.
Fry the onion gently in the oil for 5 minutes until softened.
Add the spinach and continue to fry until just wilted.
Drain off any excess liquid.
Place on the pizza and sprinkle over the nutmeg.

Remove the shells from the eggs and slice.
Arrange on top of the spinach.

Mix together the breadcrumbs, cheese and almonds, and sprinkle over.
Drizzle with a little olive oil and season well.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden.
Serve immediately.









Ingredients


Bread Dough Base
Special Tomato Sauce
30 g (1 oz) chorizo sausage, sliced thinly
30 g (1 oz) button mushrooms, wiped and sliced thinly
45 g (1 1/2 oz) artichoke hearts, sliced thinly
30 g (1 oz) Mozzarella, sliced thinly
3 anchovies, halved lengthways
2 tsp capers
4 pitted black olives, sliced
4 fresh basil leaves, shredded
olive oil for drizzling
salt and pepper


Method


Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured surface.
Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge a little.

Cover and leave to rise slightly for 10 minutes in a warm place before spreading with tomato sauce almost to the edge.
Put the sliced chorizo on to one quarter of the pizza, the sliced mushrooms on another, the artichoke hearts on a third, and the Mozzarella and anchovies on the fourth.
Dot the with the capers, olives and basil leaves.
Drizzle with a little olive oil and season.
Do not put any salt on the anchovy section as the fish are very salty.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the crust is golden and crisp.
Serve immediately.









Ingredients


2 sticks of French bread
Tomato Sauce
4 plum tomatoes, sliced thinly lengthways
150 g (5 oz) Mozzarella, sliced thinly
10 black olives, cut into rings
8 fresh basil leaves, shredded
olive oil for drizzling
salt and pepper


Method

Cut the baguettes in half lengthways and toast the cut side of the bread lightly.
Spread the toasted baguettes with the tomato sauce.

Arrange the tomato and Mozzarella slices alternately along the length.
Top with the olive rings and half the basil.
Drizzle over a little olive oil and season well.

Either place under a preheated medium grill (broiler) and cook until the cheese is melted and bubbling or bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 15 - 20 minutes.
Sprinkle over the remaining basil and serve immediately.









Ingredients


Bread Dough Base
30 g (1 oz) spaghetti or egg noodles
Tomato Sauce
8 slices peperoni-style sausage
8 thin slices celery
4 slices button mushrooms
4 slices yellow (bell) pepper
4 slices Mozzarella
4 slices courgette (zucchini)
olive oil for drizzling
8 peas


Method

Divide the dough into four.
Roll each piece out into a 12 cm/5 inch diameter circle and place on greased baking sheets (cookie sheets).
Cover and leave to rise slightly in a warm place for about 10 minutes.

Cook the spaghetti or egg noodles according to the packet instructions.
Divide the tomato sauce evenly between each pizza base and spread out almost to the edge.
To make the faces, use peperoni slices for the main part of the eyes, celery for the eyebrows, mushrooms for the noses and (bell) pepper slices for the mouths.
Cut the Mozzarella and courgette (zucchini) slices in half.
Use the cheese for the cheeks and the courgettes (zucchini) for the ears.

Drizzle a little olive oil over each pizza and bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 12-15 minutes until the edges are crisp and golden.
Transfer the pizzas to serving plates and place the peas in the centre of the eyes.
Drain the spaghetti or noodles and arrange around the tops of the pizzas for hair.
Serve immediately.









Ingredients


6 spinach leaves
Potato Base
Special Tomato Sauce
1 tomato, sliced
1 celery stalk, sliced thinly
1/2 green (bell) pepper, sliced thinly
1 baby courgette (zucchini), sliced
30 g (1 oz) asparagus tips
30 g (1 oz) sweetcorn, defrosted if frozen
30 g (1 oz) peas, defrosted if frozen
4 spring onions (scallions), trimmed and chopped
1 tbsp chopped fresh mixed herbs
60 g (2 oz) Mozzarella, grated
2 tbsp freshly grated Parmesan
1 artichoke heart
olive oil for drizzling
salt and pepper



Method


Remove any tough stalks from the spinach and wash the leaves in plenty of cold water.
Pat dry with paper towels.

Roll out or press the potato base, using a rolling pin or your hands, into a large 25 cm (10 inch) circle on a lightly floured work surface.
Place the round on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge a little.
Spread with the tomato sauce.

Arrange the spinach leaves on the sauce, followed by the tomato slices.
Top with the remaining vegetables and the herbs.

Mix together the cheeses and sprinkle over.
Place the artichoke heart in the centre.
Drizzle the pizza with a little olive oil and season.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edges are crisp and golden brown.
Serve immediately.









Ingredients


4 tbsp olive oil
3 onions, sliced thinly
1 garlic clove, crushed
1 tsp soft brown sugar
1/2 tsp crushed fresh rosemary
200 g (7 oz) can chopped tomatoes
Bread Dough Base
2 tbsp freshly grated Parmesan
50 g (1 3/4 oz) can anchovies
12 - 14 black olives
salt and pepper


Method

Heat 3 tablespoons of the oil in a large saucepan and add the onions, garlic, sugar and rosemary.
Cover and fry gently for 10 minutes until the onions are soft but not brown, stirring occasionally. Add the tomatoes, stir and season well.
Leave to cool slightly.

Roll out or press the dough, using a rolling pin or your hands, on a lightly floured work surface to fit a 30 x 18 cm/12 x 7 inch greased Swiss roll tin.
Place in the tin and push up the edges slightly.

Brush the remaining oil over the dough and sprinkle with the cheese.
Cover and leave to rise slightly in a warm place for about 10 minutes.

Spread the onion and tomato topping over the base.
Drain the anchovies, reserving the oil.
Split each anchovy in half lengthways and arrange on the pizza in a lattice pattern.
Place olives in between the anchovies and drizzle over a little of the reserved oil.
Season.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edges are crisp and golden.
Cut into squares and serve immediately.









Ingredients


Potato Base
Special Tomato Sauce
200 g (7 oz) frozen seafood cocktail, defrosted
1 tbsp capers
1 small yellow (bell) pepper, chopped
1 tbsp chopped fresh marjoram
1/2 tsp dried oregano
60 g (2 oz) Mozzarella, grated
15 g (1/2 oz) Parmesan, grated
12 black olives
olive oil for drizzling
salt and pepper
sprig of fresh marjoram or oregano, to garnish


Method

Roll out or press out the potato dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface.
Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge a little with your fingers to form a rim.

Spread the tomato sauce evenly over the base almost to the edge.
Arrange the seafood cocktail, capers and yellow (bell) pepper on top of the sauce.
Sprinkle over the herbs and cheeses.
Arrange the olives on top.
Drizzle over a little olive oil and season generously with salt and pepper.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes until the edge of the pizza is crisp and golden brown.
Transfer to a warmed serving plate, garnish with a sprig of marjoram or oregano and serve immediately.









Ingredients


Bread Dough Base
2 tbsp olive oil
1/2 each red, green and yellow (bell) pepper,
sliced thinly
1 small red onion, sliced thinly
1 garlic clove, crushed
Tomato Sauce
3 tbsp raisins
30 g (1 oz) pine kernels (nuts)
1 tbsp chopped fresh thyme
olive oil for drizzling
salt and pepper


Method


Roll out or press the dough, using a rolling pin or your hands, on a lightly floured work surface to fit a 30 x 18 cm/12 x 7 inch greased Swiss roll tin.
Place in the tin and push up the edges slightly.

Cover and leave to rise slightly in a warm place for about 10 minutes.
Heat the oil in a large frying pan (skillet).
Add the (bell) peppers, onion and garlic, and fry gently for 5 minutes until they have softened but not browned.
Leave to cool.

Spread the tomato sauce over the base of the pizza almost to the edge.
Sprinkle over the raisins and top with the cooled (bell) pepper mixture.
Add the pine kernels (nuts) and thyme.
Drizzle with a little olive oil and season well.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edges are crisp and golden.
Cut into fingers and serve immediately.









Ingredients


250 g (8 oz) boiled potatoes
65 g (2 oz) 1/4 cup butter or margarine
125 g (4 oz) 1 cup self-raising flour
1/2 tsp salt


Method

If the potatoes are hot, mash them, then stir in the butter until it has melted and is distributed evenly throughout the potatoes.
Leave to cool.

Sift the flour and salt together and stir into the mashed potato to form a soft dough.
If the potatoes are cold, mash them without adding the butter.
Sift the flour and salt into a bowl.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs, then stir the flour and butter mixture into the mashed potatoes to form a soft dough.

Either roll out or press the dough into a 25 cm (10 inch) circle on a lightly greased baking sheet (cookie sheet) or pizza pan, pushing up the edge slightly all round to form a ridge before adding the topping.
This base is tricky to lift before it is cooked, so you will find it easier to handle if you roll it out directly on to the baking sheet (cookie sheet).

If the base is not required for cooking immediately, you can cover it with clingfilm (plastic wrap) and chill it for up to 2 hours.









Ingredients

60 g (2 oz) green lentils
1/2 small aubergine (eggplant), diced
1 small onion, sliced
1 garlic clove, crushed
3 tbsp olive oil
1/2 courgette (zucchini), sliced
1/2 red (bell) pepper, sliced
1/2 green (bell) pepper, sliced
200 g (7 oz) can chopped tomatoes
1 tbsp chopped fresh oregano or 1 tsp dried
Bread Dough Base made with wholemeal flour
60 g (2 oz) vegetarian Cheddar, sliced thinly
1 tbsp sunflower seeds
olive oil for drizzling
salt and pepper


Method

Soak the lentils in hot water for 30 minutes.
Drain and rinse; then cover with fresh water and simmer for 10 minutes.

Sprinkle the aubergine (eggplant) with a little salt in a colander and leave the bitter juices to drain for about 20 minutes.
Rinse and pat dry with paper towels.

Fry the onion and garlic gently in the oil for 3 minutes.
Add the courgette (zucchini), (bell) peppers and aubergine (eggplant).
Cover and leave to cook over a low heat for about 5 minutes.

Add the tomatoes, drained lentils, oregano, 2 tablespoons of water and seasoning.
Cover and simmer for 15 minutes, stirring occasionally, adding more water if necessary.

Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface.
Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly.
Cover

and leave to rise slightly for 10 minutes in a warm place.
Spread the ratatouille over the dough base almost to the edge.
Arrange the cheese slices on top and sprinkle over the sunflower seeds.
Drizzle with a little olive oil and season.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden brown.
Serve immediately.









Ingredients


2 baby courgettes (zucchini),halved lengthways
2 baby aubergines (eggplant), quartered lengthways
1/2 red (bell) pepper, cut into 4 strips
1/2 yellow (bell) pepper, cut into 4 strips
1 small red onion, cut into wedges
2 garlic cloves, unpeeled
4 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp chopped fresh thyme
Bread Dough Base
Tomato Sauce
90 g (3 oz) goat's cheese
salt and pepper
fresh basil leaves, to garnish



Method

Place all the prepared vegetables in a large roasting tin.
Mix together the olive oil, vinegar, thyme and plenty of seasoning and pour over, coating well.

Roast the vegetables in a preheated oven, 200°C/400°F/Gas Mark 6, for 15 - 20 minutes until the skins have started to blacken in places, turning halfway through.
Leave to rest for 5 minutes after roasting.

Carefully peel off the skins from the roast (bell) peppers and the garlic cloves.
Slice the garlic.

Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface.
Place on a large greased baking sheet (cookie sheet) or pizza pan and raise the edge a little. Cover and leave for 10 minutes to rise slightly in a warm place.
Spread with the tomato sauce almost to the edge.

Arrange the roasted vegetables on top and dot with the cheese. Drizzle the oil and juices from the roasting tin over the pizza and season.
Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden.
Serve immediately garnished with basil leaves.









Ingredients


175 g (6 oz) self-raising flour
1/2 tsp salt
30 g (1 oz) butter
120 ml (4 fl oz) 1/2 cup milk


Method

Sift the flour and salt into a bowl.
Rub in the butter with your fingertips until it resembles fine breadcrumbs.
Make a well in the centre of the flour and butter mixture and pour in nearly all the milk at once. Mix in quickly with a knife.
Add the remaining milk only if necessary to mix to a soft dough.

Turn the dough out on to a floured work surface and knead by turning and pressing with the heel of your hand 3 or 4 times.
Either roll out or press the dough into a 25 cm (10 inch) circle on a lightly greased baking sheet (cookie sheet) or pizza pan.
Push up the edge slightly all round to form a ridge and use immediately.









Ingredients


Bread Dough Base
1 tbsp olive oil
1 tbsp freshly grated Parmesan
Tomato Sauce
125 g (4 oz) lightly smoked bacon, diced
1/2 green (bell) pepper, sliced thinly
1/2 yellow (bell) pepper, sliced thinly
60 g (2 oz) peperoni-style sliced spicy sausage
60 g (2 oz) smoked Bavarian cheese, grated
1/2 tsp dried oregano
olive oil for drizzling
salt and pepper


Method

Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on.
A lightly floured work surface.
Place on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge a little with your fingers, to form a rim.

Brush the base with the olive oil and sprinkle with the Parmesan.
Cover and leave to rise slightly in a warm place for about 10 minutes.

Spread the tomato sauce over the base almost to the edge.
Top with the bacon and (bell) peppers. Arrange the peperoni on top and sprinkle with the smoked cheese.

Sprinkle over the oregano and drizzle with a little olive oil.
Season well.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the crust is golden and crisp around the edge.
Cut into wedges and serve immediately
.









Ingredients


250 g (8 oz) minced (ground) lean beef
30 g (1 oz) jalapeno chillies in brine, chopped
1 tsp cumin seeds
1 tbsp chopped fresh parsley
1 tbsp beaten egg
3 tbsp olive oil
Scone (Biscuit) Base
Tomato Sauce
30 g (1 oz) canned pimiento, sliced
2 rashers streaky bacon, cut into strips
60 g (2 oz) mature (sharp) Cheddar, grated
olive oil for drizzling
salt and pepper
chopped fresh parsley, to garnish


Method

Mix the beef, chillies, cumin seeds, parsley and egg together in a bowl and season.
Form into 12 small meatballs.
Cover and chill for 1 hour.

Heat the oil in a large frying pan (skillet).
Add the meatballs and brown all over.
Remove with a perforated spoon or fish slice and drain on paper towels.

Roll out or press the dough into a 25 cm (10 inch) circle on a lightly floured work surface.
Place on a greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly to form a rim.
Spread with the tomato sauce almost to the edge.

Arrange the meatballs on the pizza with the pimiento and bacon.
Sprinkle over the cheese and drizzle with a little olive oil.
Season.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is golden and crisp.
Serve immediately, garnished with chopped parsley.









Ingredients

Bread Dough Base
Special Tomato Sauce
60 g (2 oz) blue cheese, sliced
125 g (4 oz) artichoke hearts in oil, sliced
1/2 small red onion, chopped
45 g (1 1/2 oz) mature (sharp) cheese, grated
2 tbsp freshly grated Parmesan
1 tbsp chopped fresh thyme
oil from artichokes for drizzling
salt and pepper
TO SERVE:
salad leaves
cherry tomatoes, halved


Method


Roll out or press the dough, using a rolling pin or your hands, into a 25 cm (10 inch) circle on a lightly floured work surface.
Place the base on a large greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly.
Cover and leave to rise for 10 minutes in a warm place.

Spread with the tomato sauce almost to the edge.
Arrange the blue cheese on the tomato sauce, followed by the artichoke hearts and red onion.

Mix the Cheddar and Parmesan cheeses together with the thyme and sprinkle the mixture over the pizza.
Drizzle a little of the oil from the jar of artichokes over the pizza and season to taste.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden and the cheese is bubbling.
Serve immediately with fresh salad leaves and cherry tomato halves.









Ingredients

1 litre (1 3/4 pints) milk
1 tsp salt
250 g (8 oz) semolina
1 tbsp soy sauce
1 tbsp dry sherry
1/2 tsp grated fresh ginger root
275 g (9 oz) tofu, cut into chunks
2 eggs
60 g (2 oz) Parmesan, grated
Tomato Sauce
30 g (1 oz) baby sweetcorn, cut into 4
30 g (1 oz) mangetout (snow peas), trimmed and cut into 4
4 spring onions (scallions), trimmed and cut into 2.5 cm (1 inch) strips
60 g (2 oz) Mozzarella, sliced thinly
2 tsp sesame oil salt and pepper


Method

Bring the milk to the boil with the salt. Sprinkle the semolina over the surface, stirring all the time.
Cook for 10 minutes over a low heat, stirring occasionally, taking care not to let it burn.
Remove from the heat and leave to cool until tepid.

Mix the soy sauce, sherry and ginger together in a bowl, add the tofu and stir gently to coat. Leave to marinate in a cool place for about 20 minutes.
Beat the eggs with a little pepper.
Add to the semolina with the Parmesan and mix well.
Place on a large greased baking sheet (cookie sheet) or pizza pan and pat into a 25 cm (10 inch) round, using the back of a metal spoon.
Spread the tomato sauce almost to the edge.

Blanch the sweetcorn and mangetout (snow peas) in boiling water for 1 minute, drain and place on the pizza with the drained tofu.
Top with the spring onions (scallions) and slices of cheese. Drizzle over the sesame oil and season.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden.
Serve immediately.

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