PREPARATION TIME 30 mins plus 1½ hrs rising time. COOKING TIME 15 MINUTES SERVES 4
Ingredients
400g organic strong white bread flour 1-teaspoon salt 1 sachet (7g) easy-blend yeast
1-teaspoon caster sugar 150ml luke warm water Oil 300ml tomato passata 4 tablespoons grated mozzarella 250g chestnut mushrooms, cleaned and thinly sliced 250g cherry tomatoes 70g pack pepperoni 1 small can tuna chunks
1 Mix the flour with the salt, sugar and yeast in a large bowl and make a well in the middle of it. Make sure the water is not too hot and pour it in the well. Mix with a spoon until you have soft slightly sticky dough. If it's too dry, gradually add a little more water. If it's too wet, add some more flour.
2 Turn onto a floured surface and knead (by pushing and pulling the dough) for about 10 minutes, until the dough is smooth, elastic and springy. Add more flour if very sticky but gradually as too much will make a dry dough.
3 Clean the bowl you mixed the dough in and lightly smear it with a small amount of oil. Put the dough back in, cover loosely with cling film and leave to rise in a warm place - about 1 and a half hours. Check after one hour.
4 Preheat your oven to 220C and heat up as many baking sheets as you'll need. When the dough has doubled in size and is soft and pillowy, turn it out onto a floured surface and punch it to take out the air. Knead again for 3 - minutes and divide into 4 balls.
5 Flour the surface and your rolling pin and roll each ball until it is as big a circle as you can make it and very thin. Place the dough on a piece of greaseproof or silicone paper and spread thinly with tomato passata. Add the rest of your topping ingredients, then slide the greaseproof paper onto a hot baking sheet and bake for about 15 minutes until the dough is cooked and crisp.
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