Author of both the blog and the new published title 'Gimme The Recipe'.
butter to grease tin
250 g self-raising flour
50 g unsalted butter, cubed
a little water
extra flour for kneading and rolling
140 g tube or 150g can of tomato puree or sundried tomato pesto
Preheat the oven to 200C/Gas Mark 7.
Lightly grease two baking trays with a little butter.
Sift the flour into a bowl, add the cubed butter and crumble together with your fingertips until the mixture resembles breadcrumbs.
Add a good splash of water to the flour and butter and combine first using a fork and then use your hands to bring it together to form a ball of dough. If you find that the dough is very sticky add a little more flour.
Use some flour to lightly dust the worktop and the dough and gently knead it using the heel of your hand.
Cut the dough in half and use some more flour to dust the rolling pin and the dough, then begin to roll each piece out. (It will not look like enough to cover a baking tray but keep rolling and it will.)
After every couple of rolls lift the pastry and give it a half twist around to stop it from sticking to the table, and use more flour to dust if required.
Continue to roll into a very thin rectangular shape the size of the baking tray.
Place the pizza base onto the baking trays and spread it with the tomato puree or tomato pesto.
Assemble the toppings and bake in the oven for 10 to 15 minutes.
Crispy bacon pieces, sliced mushrooms, jalapeno peppers, sliced peppers, sliced olives, pieces of cooked chicken or ham, red onion, sweetcorn, pesto, mozzarella, grated cheddar, dried herbs.