Veggie pizza

Ingredients:

For the base (makes 2 pizzas) 300g strong bread flour; 1 tsp instant yeast; 1 tsp salt; 1 tbsp olive oil.

For the topping

400g jar of tomato and vegetable sauce; 100g dairyfree grated cheese (or mozzarella if you eat dairy) Your mum’s favourite toppings. These could include: a few halved cherry tomatoes, black olives, sliced red onion, sliced button mushrooms, sliced green pepper and fresh basil.

Method: For the base

1 Put the flour into a large bowl then add the yeast and salt.

2 Make a well, pour in 200ml warm water and the olive oil, and bring together with a fork.

3 Turn out onto a lightly floured surface and knead for five minutes. Cut into two even pieces.

4 Roll out to your desired size, pop onto two baking trays and leave to rise somewhere warm for about 15 minutes.

For the topping

5 Preheat the oven to 220°C (fan 200°C/gas mark 7).

6 Spread the tomato topping over the base, leaving a thin gap around the edge. Sprinkle the cheese over the top, then arrange your choice of vegetables.

7 Cook in the oven for around 15 minutes or until the cheese has melted and the edges of the base are crispy and golden.

8 Garnish with fresh basil. Always ask an adult for help when chopping vegetables and using a hot oven.