Pick 'n' mix pizza

• strong white bread flour↗500g g
• olive oil↗1 tbsp tbsp
• water↗350ml ml
• fast-action bread yeast↗7g sachet g
• salt↗1 tsp tsp
• chopped tomatoes2x400g cans
• tube tomato purée↗½x200g
• mild cheddar↗

  grated

• ham↗

  torn into strips

• pepperoni↗

  sausage, sliced

• sweetcorn↗

  kernels, canned

• pineapple↗

  rings, fresh or canned

• cooked bacon↗

  chopped

• peas↗

  straight from the freezer

• fried eggs

  (nice for an Easter pizza)

Step-by-step instructions

1. 1

   Make the dough in your breadmaker on the dough setting. Ours takes 45 minutes, but timing will vary according to your machine.

2. 2

   Make the tomato sauce. Put the chopped tomatoes and tomato purée into a pan and bring to the boil, then simmer for about 10 minutes to boil off the liquid. My children don’t like the bits so I sieve the sauce, but it’s up to you.

3. 3

   Preheat the oven to fan 200C/conventional 220C/gas 7. Divide the dough into 4-5 balls, dust with flour and roll out on a floured surface or directly on to your baking sheets if you have ones with no sides. If you sprinkle a little olive oil over the flour underneath the dough, this mix acts as a glue so you can roll the pizzas really thin.

4. 4

   Once the dough is on the sheets, spread a layer of tomato sauce over, then sprinkle with grated cheese and add the toppings of your choice. Bake for 15 minutes.

5. 5

   Remove the pizzas from the oven. If you like an extra crispy base, take them off the trays and put them back in the oven directly on the shelves for a further 5 minutes. For those who like eggs on their pizza, I fry them to order and slide them on at the last minute.