FROM THE MAGIC BEAN

Tomato and Pepper Cheese Pizza

30 minutes cooking time

Dough base ingredients.

We are cheating here using self raising flour.

250g/8 oz self raising flour
3 tablespoon oil
1 teaspoon salt

Topping:

2 mushroom sliced thin
1 Onion sliced thinly into rings
1 green or red pepper de-seed and chopped into thin slices
1 tablespoon of dried or fresh herbs such as basil, thyme, oregano, rosemary, sage.
4 baby tomatoes cut into quarters
150g/ 5oz Grated mature Cheddar or any cheese you have.
50g/ 2 black olives
Salt and pepper

Place the flour in a bowl with the oil & salt. Add 100ml or 3½ fl.oz. water and mix to a soft dough, adding a little more water if necessary. Then roll out the dough on a lightly floured surface to a round about 28cm / 11inch in diameter.

Grease a large baking sheet and place on the pizza base. Bake in a preheated oven. 230c, 450F, Gas mark 8, for 5 minutes.

Remove the base after 5 minutes and spread tomato puree to within 1cm or ½ inch of the edge.

Spread your toppings evenly, start with the pepper slices, the onion rings, the sliced mushroom and then the sliced tomato.  Add the grated cheese and then the herbs and salt and pepper to taste.

Return to the oven for ten to fifteen minutes until the cheese has melted and vegetables are starting to colour.

This is a great way to use up left over small bits of cheese and does really inspire you to use them. Serve with nice fresh salad.

 Robert Buchanan, Magic Bean.