Makes 2 servings
Pizza dough:
9fl oz water
1lb white bread flour
1½tbsp skimmed milk powder
1½tsp salt
2tsp caster sugar
1oz butter
2tsp easy blend dried yeast
Toppings:
1tbsp tomato purée
1 onion
3 mushrooms
½ courgette
½ yellow/red pepper
Cheddar cheese, grated
Handful black olives, stoned
Pinch of mixed herbs
Place a pizza stone in the oven and preheat to 200°C . Chop vegetables and grate cheese.
Pour the water into the bread machine and sprinkle over the flour, ensuring it covers the water completely. Add the skimmed milk powder. Add the salt, sugar and butter in separate corners of the bread machine. Make a small indent in the centre of the flour and pour in the yeast. Set the machine to dough setting. Turn the dough out onto a floured surface and cut into 3 equal pieces. Roll out one piece to a 9in circle (the others can be put in plastic bags in the freezer).
Take the pizza stone out of the oven and put the pizza base on the stone. Spread the tomato purée over the base, sprinkle over some mixed herbs and arrange the vegetables. Cover with grated cheese and then add black olives.
Cook at the top of the oven for 12-15 minutes until the base is crispy.