Vegetarian deep-dish pizza

• self-raising flour↗500g g
• baking powder↗1 tbsp tbsp
• butter↗100g g

  diced

• milk↗300ml ml
• olive oil↗2 tbsp tbsp

  plus extra for brushing

• semi-dried tomatoes↗1handful handful
• courgettes↗2small 2small

  thickly sliced

• jar chargrilled artichoke½ x ½ x

  in oil, drained

• ball vegetarian mozzarella↗125g g

  drained and diced

• mature cheddar↗50g g

  or vegetarian alternative, grated

• ½ tsp dried oregano

  or rosemary

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Mix the flour, baking powder and ½ tsp salt in a large bowl, then rub in the butter. Add the milk and bring together to make a soft, slightly sticky dough. Brush a 25cm x 36cm baking tray with a little olive oil and press the dough into it, making sure it goes right to the corners.

2. 2

   Arrange the tomatoes, courgettes and artichokes over the base. Scatter over the cheeses, drizzle with the remaining oil and sprinkle with the oregano. Season with pepper. Bake for 25 mins until nicely browned. Can be cooled, sliced in the tin and frozen for up to a month. Defrost before wrapping in foil and reheating in a low oven.