Pizza Recipe

This pizza recipe can be adapted to suit all tastes.  Out of one large batch of pizza dough I make a 'naked' pizza (no toppings at all - just a plain flatbread really) for one of my kids, a cheese-free pizza for another, a cheesey vegetarian pizza for one and a meat pizza for myself.  So do feel free to adapt according to taste.

It's great for kids' parties.  If you set out all the ingredients, the children can add their own toppings.

Ingredients for the dough

Ingredients for the topping

I use a jar of ready-made pizza topping, but you can use ready-made bruschetta topping or plain tomato puree if you prefer.  I don't recommend using tinned tomatoes as they tend to make the pizza base rather soggy.

Suitable additions are:

• Grated mozarella cheese (I prefer half-fat)
• Grated cheddar cheese
• Sliced mushrooms
• Sliced tomatoes or halved cherry tomatoes
• Sliced red, green or yellow peppers
• Sweetcorn
• Tinned tuna fish
• Cooked or cured ham
• Pepperoni slices

...as much or as little as you like.

Method

Put all the dough ingredients into the bread machine in the order recommended by the manufacturer.  My Panasonic takes the ingredients in the order listed.  Set to the pizza dough (or dough if yours doesn't have one specially for pizza) setting.  My machine takes just 45 minutes to make the dough.

When the dough is ready, turn it out onto a floured board.  If it's a bit sticky, leave it to stand for a few minutes.  If you have used the medium or large quantities, divide the dough into the required number (you can make 2 or 3 pizzas with the medium quantity, and 4 or 5 pizzas with the large quantity).

Cover your baking sheet(s) with baking paper or grease them well.  Stretch or roll out the dough to between a quarter and half an inch thick (remember it will rise).  If you are using a rolling pin, it can be easier to cover the dough with baking paper before rolling, so it doesn't stick.

Put your pizza bases in a warm place for at least half an hour to rise (an hour gives better results). 

Add the toppings according to taste, then bake for 15-20 minutes at 220°C/425°F/Gas Mark 7, until the topping is brown and bubbling.

If you can't eat it all, save some slices in a tub in the fridge - the pizza tastes great cold!