Cuts into about 12 slices
Preparation time 10 minutes, plus machine dough-making and rising
Cooking time 30–35 minutes, plus cooling
1 tsp easy-blend dried yeast
500g (1lb 2oz) strong white bread flour, plus extra to sprinkle
1 tbsp caster sugar
2 tbsp milk powder
1½ tsp salt
25g (1oz) butter
350ml (12fl oz) water
1 Put the ingredients into the bread maker bucket, following the order and method specified in the manual.
2 Fit the bucket into the bread maker and set to the Basic program with a crust of your choice. Press start.
3 Just before baking starts, brush the top of the dough with water and sprinkle with flour. If preferred, slash the top of the bread lengthways with a sharp knife, taking care not to scratch the bucket.
4 After baking, remove the bread from the machine and shake out on to a wire rack to cool.
To make conventionally, follow the method for the Wholemeal Loaf opposite.
NUTRITION PER SLICE 180 cals | 3g fat (1g sats) | 34g carbs | 0.9g salt 
Cuts into 16 slices
Preparation time 15 minutes, plus rising
Cooking time 30–35 minutes, plus cooling
225g (8oz) strong white bread flour, plus extra to dust
450g (1lb) strong wholemeal bread flour
2 tsp salt
1 tsp golden caster sugar
2 tsp easy-blend dried yeast (see Cook’s Tip)
vegetable oil to grease
1 Sift the white flour into a large bowl and stir in the wholemeal flour, salt, sugar and yeast. Make a well in the centre and add about 450ml (¾ pint) warm water. Work to a smooth, soft dough, adding a little extra water if necessary.
2 Knead for 10 minutes or until smooth, then shape the dough into a ball and put into an oiled bowl. Cover and leave to rise in a warm place for 2 hours or until doubled in size.
3 Knock back the dough on a lightly floured surface and shape into a rectangle. Press into an oiled 900g (2lb) loaf tin, cover and leave to rise for a further 30 minutes.
4 Preheat the oven to 230°C (210°C fan oven) mark 8. Bake the loaf for 15 minutes. Reduce the oven temperature to 200°C (180°C fan oven) mark 6 and bake for a further 15–20 minutes until the bread is risen and sounds hollow when tapped underneath. Leave in the tin for 10 minutes, then turn out on to a wire rack and leave to cool.
If available, use 40g (1½oz) fresh yeast instead of dried. Blend the yeast and sugar and leave for 15 minutes to froth, then add to the flour and salt.
NUTRITION PER SLICE 140 cals | 1g fat (0.1g sats) | 29g carbs | 0.6g salt
Cuts into 16 slices
Preparation time 20 minutes, plus rising
Cooking time 30–35 minutes, plus cooling
125g (4oz) strong wholemeal bread flour, plus extra to dust
450g (1lb) malted strong Granary flour
2 tsp salt
15g (½oz) butter, diced
125g (4oz) rolled oats, plus extra to dust
2 tsp easy-blend dried yeast
150ml (¼ pint) warm milk
1 tbsp malt extract
vegetable oil to grease
1 Put the flours and salt in a bowl, rub in the butter, then stir in the oats and yeast. Make a well in the centre and add the warm milk and malt extract. Work to a smooth dough with about 300ml (½ pint) warm water.
2 Knead for 10 minutes until smooth. Shape into a ball, put in an oiled bowl, cover and leave to rise in a warm place for 1–2 hours until doubled.
3 Knock back and shape into a round. Put on a baking sheet, cover and leave to rise for a further 30 minutes.
4 Preheat the oven to 230°C (210°C fan oven) mark 8. Cut a cross on the top of the loaf and sprinkle a few more oats over. Bake for 15 minutes. Reduce the oven temperature to 200°C (180°C fan oven) mark 6 and bake for a further 15–20 minutes until the bread is risen and sounds hollow when tapped underneath. Transfer to a wire rack and leave to cool.
NUTRITION PER SLICE 160 cals | 2g fat (0.7g sats) | 30g carbs | 0.6g salt
Makes 8 rolls
Preparation time 10 minutes, plus machine dough-making and rising
Cooking time 18–20 minutes, plus cooling
1 tsp easy-blend dried yeast
450g (1lb) strong white bread flour, plus extra to dust
1 tsp salt
1 tsp golden caster sugar
15g (½oz) butter
150ml (¼ pint) milk, plus extra to brush
125ml (4fl oz) water
1 Put the ingredients into the bread maker bucket, following the order and method specified in the manual.
2 Fit the bucket into the bread maker and set to the Dough program. Lightly grease a large baking sheet.
3 Once the dough is ready, turn it out on to a lightly floured surface and punch it down to deflate. Divide into eight even-sized pieces. Shape each piece into a round and flatten with the palm of your hand until about 10cm (4in) in diameter. Space slightly apart on a baking sheet and brush lightly with milk. Sprinkle generously with flour, cover loosely with a cloth and leave to rise for 30–40 minutes until doubled in size.
4 Preheat the oven to 200°C (180°C fan oven) mark 6. Make a deep impression in the centre of each bap with your thumb. Dust with flour and bake for 18–20 minutes until risen and pale golden. Eat warm or transfer to a wire rack to cool.
NUTRITION PER ROLL 220 cals | 3g fat (1g sats) | 45g carbs | 0.7g salt
Cuts into 16 slices
Preparation time 20 minutes, plus rising
Cooking time about 50 minutes, plus cooling
350g (12oz) rye flour, plus extra to dust
50g (2oz) strong wholemeal bread flour
zest of 1 lemon
1 tsp salt
25g (1oz) butter
1 tsp caraway seeds, lightly crushed (optional)
125g (4oz) cool mashed potato
15g (½oz) fresh yeast or 1½ tsp dried yeast and 1 tsp sugar
1 tsp sugar
50g (2oz) molasses or black treacle
oil to grease
1 Mix together the flours, lemon zest and salt. Rub in the butter, caraway seeds, if you like, and mashed potato.
2 Blend the fresh yeast with 150ml (¼ pint) tepid water. If using dried yeast, sprinkle it into the water with 1 tsp sugar and leave in a warm place for 15 minutes or until frothy. Heat the other 1 tsp sugar, the molasses and 2 tbsp water together. Cool until tepid.
3 Pour the yeast liquid and molasses mixture on to the dry ingredients and beat well to form a firm dough. Knead on a lightly floured surface for 10 minutes or until smooth and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for about 1½ hours or until doubled in size.
4 Knead again for 5 minutes, then shape into a large round, about 18cm (7in) in diameter. Place on a baking sheet. Cut a criss-cross pattern on the surface of the loaf to a depth of 5mm (¼in). Dust with a little more flour. Leave to rise in a warm place for 10–15 minutes. Preheat the oven to 200°C (180°C fan oven) mark 6.
5 Bake the loaf in the oven for about 50 minutes. Turn on to a wire rack and leave to cool completely.
NUTRITION PER SLICE 112 cals | 2g fat (1g sats) | 22g carbs | 0.4g salt
Serves 8
Preparation time 5 minutes
Cooking time 25–30 minutes, plus resting
vegetable oil to grease
125g (4oz) plain flour
175g (6oz) dried polenta or cornmeal
1 tbsp baking powder
1 tbsp caster sugar
½ tsp salt
300ml (½ pint) buttermilk, or equal quantities of natural yogurt and milk, mixed together
2 medium eggs
4 tbsp extra virgin olive oil
butter to serve
1 Preheat the oven to 200°C (180°C fan oven) mark 6. Generously grease a 20.5cm (8in) square shallow tin.
2 Put the flour into a large bowl, then add the polenta or cornmeal, the baking powder, sugar and salt. Make a well in the centre and pour in the buttermilk or yogurt and milk mixture. Add the eggs and olive oil, and stir together until evenly mixed.
3 Pour the mixure into the tin and bake for 25–30 minutes until firm to the touch. Insert a skewer into the centre – if should come out clean.
4 Leave the cornbread to rest in the tin for 5 minutes, then turn out and cut into chunky triangles. Serve warm with butter.
NUTRITION PER SERVING 229 cals | 8g fat (1g sats) | 33g carbs | 1.3g salt
Cuts into about 10 slices
Preparation time 10 minutes
Cooking time 25 minutes
25g (1oz) butter, plus extra to grease
275g (10oz) plain wholemeal flour
175g (6oz) coarse oatmeal
2 tsp cream of tartar
1 tsp salt
about 300ml (½ pint) milk and water, mixed
butter to serve
1 Preheat the oven to 220°C (200°C fan oven) mark 7. Grease and base-line a 900g (2lb) loaf tin.
2 Mix together all the dry ingredients in a bowl. Rub in the butter, then add the milk and water to bind to a soft dough. Spoon into the prepared tin.
3 Bake in the oven for 25 minutes or until golden brown and well risen. Turn out on to a wire rack and leave to cool slightly. The bread is best eaten on the day it is made. Serve with butter.
NUTRITION PER SLICE 183 cals | 4g fat (2g sats) | 31g carbs | 0.6g salt
Serves 8
Preparation time 5 minutes, plus machine dough-making and rising
Cooking time 20 minutes, plus cooling
1 tsp easy-blend dried yeast
475g (1lb 1oz) strong white bread flour, plus extra to dust
1½ tsp salt
3 tbsp olive oil, plus extra to grease
300ml (½ pint) water
For the topping
fresh rosemary sprigs
2 tbsp olive oil
sea salt flakes
1 Put the dough ingredients into the bread maker bucket, following the order and method specified in the manual.
2 Fit the bucket into the bread maker and set to the Dough program. Press start. Grease a 28cm (11in) metal flan ring and place on a greased baking sheet.
3 Once the dough is ready, turn it out on to a floured surface and punch it down to deflate. Roll out to a 25.5cm (10in) round and lay inside the flan ring, pushing the dough to the edges with your fingertips. (Don’t worry if it shrinks back, the dough will expand to fill the ring as it proves.) Cover loosely with oiled clingfilm and leave to rise in a warm place for 30 minutes.
4 Using fingertips dipped in flour, make deep dimples all over the dough. Scatter with small rosemary sprigs, drizzle with the olive oil and sprinkle generously with sea salt flakes. Re-cover with oiled clingfilm and leave for a further 10 minutes, as the dough might have shrunk back when dimpled. Meanwhile, preheat the oven to 200°C (fan oven 180°C) mark 6.
5 Drizzle the dough with water. (This is not essential but helps the crust to stay soft during baking.) Bake for 20–25 minutes until just firm and pale golden. Transfer to a wire rack and leave to cool.
Put the dry ingredients into a bowl and gradually stir in the oil and enough water to work to a smooth dough. Knead for 10 minutes until smooth, then shape into a ball, put in an oiled bowl, cover and leave to rise in a warm place for 1–2 hours until doubled. Continue at step 3.
The flan ring helps the bread to rise and bake in a perfect round, but don’t worry if you haven’t got one, just lay the dough, pizza style, on the baking sheet.
NUTRITION PER SERVING 264 cals | 8g fat (1g sats) | 45g carbs | 1.2g salt
Makes about 24
Preparation 20 minutes, plus rising
Cooking time about 35 minutes
350g (12oz) strong plain white flour
½ tsp salt
½ tsp bicarbonate of soda
1½ tsp easy-blend dried yeast
250ml (9fl oz) warm milk
a little vegetable oil to fry
butter to serve
1 Sift the flour, salt and bicarbonate of soda into a large bowl and stir in the yeast. Make a well in the centre, then pour in 300ml (½ pint) warm water and the milk. Mix to a thick batter.
2 Using a wooden spoon, beat the batter vigorously for about 5 minutes. Cover and leave in a warm place for about 1 hour until sponge-like in texture. Beat the batter for a further 2 minutes, then transfer to a jug.
3 Put a large non-stick frying pan over a high heat and brush a little oil over the surface. Oil the insides of four crumpet rings or 7.5cm (3in) plain metal cutters. Put the rings, blunt-edge down, on to the hot pan surface and leave for about 2 minutes until very hot.
4 Pour a little batter into each ring to a depth of 1cm (½ in). Cook the crumpets for 5–7 minutes until the surface is set and appears honeycombed with holes.
5 Carefully remove each metal ring. Flip the crumpets over and cook the other side for 1 minute only. Transfer to a wire rack. Repeat to use all of the batter.
6 To serve, toast the crumpets on both sides and serve with butter.
The pan and metal rings must be well oiled each time, and heated between frying each batch.
NUTRITION PER CRUMPET 60 cals | 1g fat (0.1g sats) | 12g carbs | 0.2g salt
Makes 10 thick slices
Preparation time 20 minutes, plus machine dough-making and rising
Cooking time 20 minutes, plus cooling
1¼ tsp easy-blend dried yeast
350g (12oz) strong white bread flour
½ tsp salt
1 tsp ground mixed spice
25g (1oz) golden caster sugar
50g (2oz) butter, melted
150ml (¼ pint) milk
3 tbsp rosewater
75g (3oz) sultanas
50g (2oz) pistachio nuts
50g (2oz) candied peel, chopped
icing sugar to dust
For the marzipan
150g (5oz) pistachio nuts, skinned (see Cook’s Tip)
40g (1½oz) golden caster sugar
40g (1½oz) golden icing sugar
2 medium egg yolks
oil to grease
1 Put all the dough ingredients except the sultanas, pistachio nuts, candied peel and icing sugar into the bread maker bucket, following the order and method specified in the manual.
2 Fit the bucket into the bread maker and set to the Dough programme with Raisin setting, if applicable. Press start. Add the sultanas, pistachio nuts and candied peel when the machine beeps, or halfway through the kneading cycle.
3 Meanwhile, make the marzipan. Put the pistachio nuts into a food processor and blend until finely ground. Add the sugars and egg yolks and blend to a paste. Turn out on to a worksurface and shape into a log, 24cm (9½in) long. Grease a large baking sheet.
4 Once the dough is ready, turn out on to a floured surface and punch it down to deflate. Roll out to a rectangle, 28cm (11in) long and 15cm (6in) wide. Lay the marzipan on the dough, slightly to one side of the centre. Brush the long edges of the dough with water, then fold the wider piece of dough over the paste, sealing well.
5 Transfer to the baking sheet, cover loosely with oiled clingfilm and leave in a warm place for 40 minutes or until doubled in size. Preheat the oven to 200°C (180°C fan oven) mark 6.
6 Bake for 20–25 minutes until risen and golden. Transfer to a wire rack to cool. Serve generously dusted with icing sugar.
For a vibrantly coloured marzipan it’s best to skin the pistachio nuts first. Soak them in boiling water for a couple of minutes, then rub them between pieces of kitchen paper to remove the skins.
NUTRITION PER SLICE 380 cals | 17g fat (5g sats) | 51g carbs | 0.7g salt
Makes 12
Preparation time 45 minutes, plus rising
Cooking time 15 minutes
50g (2oz) cold unsalted butter, cut into cubes, plus extra to grease
600g (1lb 5oz) strong white bread flour, plus extra to dust
2 tsp mixed spice
½ tsp salt
75g (3oz) caster sugar
finely grated zest of 1 lemon
1 × 7g sachet fast-action dried yeast
325ml (11fl oz) semi-skimmed milk
1 medium egg
150g (5oz) sultanas
2 tbsp plain flour
1–2 tbsp golden syrup to glaze
1 Lightly grease a large bowl and a baking sheet. Put the strong flour, mixed spice, butter and salt into a food processor and pulse until the mixture resembles fine breadcrumbs (alternatively, rub the butter into the flour mixture using your fingers).
2 Add the sugar, lemon zest and yeast and pulse again (or stir) to combine. Empty the mixture into a large bowl and make a well in the centre.
3 Gently heat the milk until it is just warm, then add the milk and egg to the flour bowl and stir quickly to make a soft dough (add a little more cold milk if the mixture feels too dry).
4 Dust a worksurface with flour, then knead the dough for 5 minutes or until elastic. Transfer the dough to the prepared bowl, cover with clingfilm and leave in a warm place to rise for 1 hour.
5 Transfer the dough to a worksurface and knead in the sultanas (you may need to flour the worksurface again). Return the dough to the bowl, cover with clingfilm and leave to rise again for 30 minutes.
6 Turn the dough out again on to a floured worksurface and divide it into 12 equal pieces. Shape each piece into a ball, then flatten slightly. Arrange the balls on the prepared baking sheet, spacing a little apart. Cover with a clean tea towel and leave to rise for 45 minutes.
7 Preheat the oven to 220°C (200°C fan oven) mark 7. To make the cross topping, put the plain flour into a small bowl and mix in just enough cold water to reach a smooth, pipeable consistency (about 2 tbsp). Transfer the flour mixture to a piping bag (no need for a nozzle), then snip the tip and, working quickly, pipe a cross on top of each bun.
8 Bake the buns for 12–15 minutes or until golden and risen. As soon as the they come out of the oven, brush with golden syrup. Then allow to cool completely on a wire rack – or eat warm with lashings of butter.
NUTRITION PER BUN 302 cals | 5g fat (3g sats) | 54g carbs | 0.3g salt
Serves 10
Preparation time 20 minutes, plus rising
Cooking time 15–20 minutes, plus cooling
15g (½oz) fresh yeast or 1½ tsp easy-blend dried yeast
225g (8oz) strong plain white flour, plus extra to dust
a pinch of salt
1 tbsp golden caster sugar
2 extra-large eggs, beaten
50g (2oz) butter, melted and cooled until tepid
vegetable oil to grease
beaten egg to glaze
1 If using fresh yeast, blend with 2 tbsp tepid water. Mix the flour, salt and sugar together in a large bowl. (Stir in easy-blend dried yeast if using.)
2 Make a well in the centre and pour in the yeast liquid (or 2 tbsp tepid water if using easy-blend dried yeast) plus the eggs and melted butter. Work the ingredients together to a soft dough.
3 Turn out on to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Put the dough into a large oiled bowl, cover and leave in a warm place for about 1 hour until doubled in size.
4 Knock back the dough on a lightly floured surface. Shape three-quarters of it into a ball and put into an oiled 1.1 litre (2 pint) brioche mould. Press a hole through the centre. Shape the remaining dough into a round, put on top of the brioche and press down lightly. Cover and leave in a warm place until the dough is puffy and nearly risen to the top of the mould.
5 Preheat the oven to 230°C (210°C fan oven) mark 8. Brush the brioche dough lightly with beaten egg and bake for 15–20 minutes until golden.
6 Turn out on to a wire rack and leave to cool. Serve warm or cold.
For individual brioches, divide the dough into 10 pieces. Shape as above. Bake in individual tins, for 10 minutes..
NUTRITION PER SERVING 140 cals | 6g fat (3g sats) | 19g carbs | 0.2g salt
Makes 16
Preparation time 1 hour, plus rising and resting
Cooking time 15 minutes
25g (1oz) fresh yeast or 1 tbsp dried yeast and 1 tsp sugar
450g (1lb) plain white flour, plus extra to dust
1 tsp salt
50g (2oz) lard
2 tbsp sugar
2 medium eggs, beaten
275g (10oz) butter, softened
1 medium egg, beaten, to glaze
Glacé Icing and flaked almonds to decorate
For the almond paste
15g (½oz) butter
75g (3oz) caster sugar
75g (3oz) ground almonds
1 medium egg, beaten
For the cinnamon butter
50g (2oz) butter
50g (2oz) caster sugar
2 tsp ground cinnamon
1 Blend the fresh yeast with the water. If using dried yeast, sprinkle it into 150ml (¼ pint) tepid water with the 1 tsp sugar and leave in a warm place for 15 minutes or until frothy.
2 Mix the flour and salt, rub in the lard and stir in the 2 tbsp sugar. Add the yeast liquid and beaten eggs and mix to an elastic dough, adding a little more water if necessary. Knead well for 5 minutes on a lightly floured surface, until smooth. Return the dough to the rinsed-out bowl, cover with a clean tea towel and leave to rest in the fridge for 10 minutes.
3 Shape the butter into a rectangle. Roll out the dough on a floured board to a rectangle about three times as wide as the butter. Put the butter in the centre of the dough and fold the sides of the dough over the butter. Press the edges to seal.
4 With the folds at the sides, roll the dough into a strip three times as long as it is wide; fold the bottom third up, and the top third down, cover and leave to rest in the fridge for 10 minutes. Turn and repeat the rolling, folding and resting twice more.
5 To make the almond paste, cream the butter and sugar, stir in the almonds and add enough egg to make a soft and pliable consistency. Make the cinnamon butter by creaming the butter and sugar and beating in the cinnamon.
6 Roll out the dough into the required shapes and fill with almond paste or cinnamon butter. Cover the pastries with a clean tea towel and leave to rise in a warm place for 20–30 minutes until doubled in size. Preheat the oven to 220°C (200°C fan oven) mark 7. Brush the pastries with beaten egg. Bake for 15 minutes or until golden. While hot, brush with thin glacé icing and sprinkle with flaked almonds.
Foldovers and Cushions Cut into 7.5cm (3in) squares and put a little almond paste in the centre. Fold over two opposite corners to the centre. Make a cushion by folding over all four corners, securing the tips with beaten egg.
Imperial Stars Cut into 7.5cm (3in) squares. Make diagonal cuts from each corner to within 1cm (½in) of the centre. Put a piece of almond paste in the centre. Fold one corner of each cut section down to the centre, secure the tips with beaten egg.
Twists Cut into 25.5 × 10cm (10 × 4in) rectangles. Cut each rectangle lengthways into four pieces. Spread each one with cinnamon butter and fold the bottom third of each up and the top third down; seal and cut each across into thin slices. Form into twists.
NUTRITION PER DANISH 376 cals | 25g fat (14g sats) | 35g carbs | 0.7g salt
Makes 1 large or 2 small pizza bases
Preparation time 15 minutes, plus rising
225g (8oz) strong white bread flour, plus extra to dust
½ tsp sea salt
½ tsp easy-blend dried yeast
1 tbsp extra virgin olive oil, plus extra to grease
1 Sift the flour and salt into a bowl and stir in the dried yeast. Make a well in the centre and gradually work in 150ml (¼ pint) warm water and the olive oil to form a soft dough.
2 Turn the pizza dough on to a lightly floured worksurface and knead well for 8–10 minutes until smooth and elastic. (Alternatively, knead the dough in a large food mixer fitted with a dough hook.)
3 Put into an oiled bowl, turn the dough once to coat the surface with oil and cover the bowl with clingfilm. Leave to rise in a warm place for 1 hour or until doubled in size.
4 Knock back the dough, divide in half, if you like, then roll out on a lightly floured surface.
Top the pizza with a thin layer of tomato purée, then scatter one or two of the following on top and finish with grated cheese or slices of mozzarella:
• Bacon or pancetta bits, or slices of prosciutto
• Rocket leaves
• Dried chilli flakes
• Capers
• Sliced sun-dried tomatoes
• Pepperoni slices
• Roasted peppers
• Artichoke hearts, drained and quartered
• Sliced mushrooms
Cook the topped pizzas on baking sheets in an oven preheated to 200°C (180°C fan oven) mark 6 for 15–18 minutes until golden.
If you like, use 15g (½oz) fresh yeast instead of easy-blend dried yeast. Mix with 2 tbsp of the flour, a pinch of sugar and the warm water. Leave in a warm place for 10 minutes or until frothy, then add to the rest of the flour and salt. Mix to a dough and continue as main recipe.
NUTRITION PER 25g (1oz) 60 cals | 1g fat (0.1g sats) | 11g carbs | 0.2g salt
Makes 1 × 30.5cm (12in) pizza
Preparation time: 10 minutes, plus making the dough
Cooking time: 40 minutes
a little flour to dust
1 recipe quantity Pizza Base Dough
½ onion, finely chopped
1 tsp olive oil
1 garlic clove, finely chopped
1–2 tsp dried oregano to taste
2 tbsp tomato purée
400g can chopped tomatoes
1 tsp caster sugar
125g (4oz) mozzarella cheese, diced
70g pack small pepperoni slices
1 Lightly flour a large baking sheet. Make the dough and leave it to rise.
2 Fry the onion in the oil until soft. Add the garlic, oregano and tomato purée, then the tomatoes and sugar and simmer for 15 minutes, stirring, or until thick. Season.
3 Preheat the grill to high with the rack 9cm (3½in) away from the heat.
4 On a lightly floured surface, roll the dough into a 30.5cm (12in) circle. Transfer to the prepared baking sheet.
5 Grill the pizza for 1–2 minutes until browning (it will blister). Flip and grill for a further 1–2 minutes.
6 Spread the tomato sauce over the base, leaving a thin border. Scatter the mozzarella and pepperoni over and return to grill for 8-10 minutes, checking frequently, until golden and bubbling. Serve immediately.
NUTRITION PER ½ PIZZA 700 cals | 38g fat (17g sats) | 57g carbs | 2.6g salt
Makes 1 × 30.5cm (12in) pizza
Preparation time: 10 minutes, plus making the dough
Cooking time: 15 minutes
1 tbsp extra virgin olive oil, plus extra for greasing
1 recipe quantity Pizza Base Dough
a little flour to dust
6 tbsp home-made pizza sauce or good-quality ready-made sauce
125g ball buffalo mozzarella, drained and torn into pieces
2 heaped tbsp ready-made pesto
basil and/or oregano leaves to garnish
ground black pepper
1 Lightly oil a large baking sheet. Make the dough and leave it to rise.
2 Preheat the oven to 230°C (210°C fan oven) mark 8. Turn the dough out on to a lightly floured surface, knock the air out of the dough and roll it into a 30.5cm (12in) circle. Transfer to the prepared baking sheet.
3 Spread the base with the pizza sauce, then top with mozzarella and dollops of pesto. Drizzle with the oil.
4 Bake for 10–15 minutes until crisp and golden. Garnish with herbs and plenty of freshly ground black pepper.
NUTRITION PER ¼ PIZZA 387 cals | 167 fat (5g sats) | 41g carbs | 1.5g salt
