Special Diet

  • 200 ml (7 fl oz) passata (sieved tomatoes)
  • 2 tablespoons tomato purée
  • ½ teaspoon granulated sugar
  • 1 teaspoon dried mixed herbs
  • 225 g (7½ oz) self-raising flour
  • 1 teaspoon salt
  • 50 g (2 oz) butter, diced
  • 150 ml (¼ pint) milk
  • 25 g (1 oz) Cheddar cheese, grated
  • 245 g (8 oz) pack mozzarella cheese, drained and sliced
  • 2 tomatoes, sliced
  • 2 tablespoons fresh pesto sauce (see page 134 for homemade)
  • basil leaves, to garnish

Place all the ingredients for the sauce in a small saucepan and simmer over a low heat, stirring occasionally, for 5 minutes. Leave to cool.

Meanwhile, make the base. Place the flour and salt in a large bowl, then rub in the butter with your fingertips. Slowly pour in the milk and mix to form a soft dough.

Roll out the dough thinly on a large, lightly oiled baking sheet into a 30 cm (12 inch) round. Spread the tomato sauce over the pizza base and sprinkle with the Cheddar. Arrange the mozzarella and tomatoes over the top and drizzle over the pesto.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the base is crisp and the cheese has melted. Serve hot with basil leaves scattered over.

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