1 chilled, thick pizza base
3tbsp red pesto
3 roasted red peppers, sliced
1 sliced, roasted courgette
6 slices prosciutto
1 ball mozzarella
basil leavse, to garnish
1 Heat the oven to 200 C, 180 C fan, 400 F, fas 6. Place a baking sheet in the oven.
2 Spread the pizza base with the pesto, then top with the peppers, courgette and prosiutto. Tear up the mozzarella and scatter over the top.
3 Place the pizza on the heated baking sheet and bake for about 12 minutes, until golden brown and the cheese is melting. Sprinkel with basil just before serving.
Per serving: 638 calories, 31g fat (10g saturated), 61g carbohydrate
Know-how: To make your own dough, just mix 350g (12oz) bread flour with 1tsp Easy Blend Yeast, 1tsp salt and 1tsp sugar. Stir in 200ml (7fl oz) hand-hot water and 2tbsp olive oil. Mix to a smooth dough, then turn out and knead for 10 minutes until smooth. Roll out toa 30cm (11 3/4in) circle and add the topping, as above. Cover with clingfilm and leave to rise fo 15 minutes, then bake at 200 C, 180 C fan, 400 F, gas 6 for 15 to 20 minutes.
You cold use a bread machine to make and prove your dogh. Alternatively, use a ciabatta bread mix (widely available) for a fresh base.
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