About this recipe:Quick and tasty pizza covered with tomato puree and topped with 2 types of Cheddar. Even the kids can help you do this or make their own with a variety of toppings.
280g (10oz) Allinson's® bread flour or pizza dough flour
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon dried active yeast
2 tablespoons olive oil
200ml warm water
4 tablespoons tomato puree
200g white mature Cheddar
200g red mature Cheddar
1 onion, chopped (optional)
ground black pepper (optional)
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Method Prep:10min › Cook:12min › Ready in:22min
Preheat the oven to 180 C / Gas 4.
Put flour, salt, sugar and dried yeast in a bowl. Give it a quick mix with a spoon, add in olive oil and then give it another quick mix with a spoon. Make a well in the centre of the mixture and pour in some water.
Then fold the mixture from the outside in and repeat the step until all the water is used or the dough has formed together and is pliable without being sticky.
Put onto a floured surface and knead well for about 5 minutes. You can use this dough straight away, unlike bread where you have to leave it to expand.
Then break the dough into 2 pieces. Roll out each piece until they are big enough to fit in a 28cm pizza tray. This mixture will make 2 thin pizza bases.
Once pizza base has been placed on pizza tray, spread 2 tablespoons tomato puree over the base and then cover with the two types of cheese. Repeat the step for the other pizza base.
Add some chopped onion and sprinkle some black pepper on as a finishing touch prior to placing in oven (optional).
Bake in the preheated oven until crust is golden and cheese is melted, about 12 minutes.
You can add chopped salami and ham, or try a ham and pineapple, or a Cajun chicken with chilli or pineapple, or any type of topping you fancy basically. If kids make their own pizza they tend to eat it all.
If you like garlic I would recommend garlic and tomato puree to put on the base. It is lovely and most supermarkets sell it these days.
I normally double the pizza base mixture, use what I need, wrap the rest in cling film, leave to expand for a few hours and then place in fridge until the next day. Suitable for use as part of the Naan recipe I have on the site or making a pizza another day.