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Don’t expect this to be a thin crispy pizza. The dough is a bread dough, to give you an idea, but it’s next to impossible to make the thin kind in a domestic oven, so this is a sort of rustic flatbread-pizza. If you don’t have a pizza stone (which makes the base a bit crisper), you can use a normal baking sheet, which you need to heat up as the oven preheats as you would a pizza stone. Put whatever toppings you like on – these are just what happened to be in the house – and serve with a big salad.

Tomato Sauce

4 cloves garlic

4 tbspns olive oil

2 tins tinned tomatoes

Heat the oil, add the garlic and gently fry until golden. Then toss in the tomatoes, reduce the heat to a simmer and leave for about 20 mins, lid on, stirring occasionally.

Dough

250g strong white bread flour

250g plain white flour

5g powdered dried yeast

10g salt

325ml warm water

About 1 tbsp olive oil

1 handful polenta for dusting

In a bowl, mix the flours, yeast, salt and water to form a sticky dough. Mix in the oil, then turn out on to a clean work surface and knead until smooth for about 10 mins.

Shape into a ball, and leave to rise in a clean bowl, covered with a damp tea towel, until doubled in size.

Preheat the oven and pizza stone/baking sheet as high as it will go. Punch the dough down, knead a few times and then roll out into a circle (or two for a pair of smaller pizzas) as thin as you can (it will rise in the oven). Sprinkle a rimless baking sheet with polenta and slide the base on.

Spread with the tomato sauce, cheese, and sprinkle with toppings. Slide onto the pizza stone/baking sheet in the oven.

Bake for 10-15 mins or until cooked.

Toppings

Mozzarella (grated finely)

Roasted vegetables (aubergine, red onion, tomatoes, courgette, cooked in a baking dish for 25-30 mins at 180C, tossed in a couple of tbspns olive oil)

Chorizo (fry gently, and when cooked, brush the red oil over the pizza base before the tomato sauce)

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