110g Shipton Mill organic self-raising flour (113)
1/2 tsp salt
1 tbsp olive oil + 1 tbsp for cooking
3-4 tbsp water
1 small onion, chopped
2 tsp olive oil
1 tsp brown sugar
1/2 tsp balsamic vinegar (optional)
200g tin chopped tomatoes
1-2 tsp mixed herbs
A few thinly sliced mushroom / courgette pieces (optional)
Salt and pepper
1 tbsp vegan grated mozzarella style cheese
Make the topping by frying the onion, in 2 tsp olive oil, until soft. Add 1 tsp brown sugar and 1/2 tsp balsamic vinegar (optional) and cook for a further few minutes.
Add the tomatoes. Add the mushrooms and courgette slices, if used. Add herbs. Season to taste. Cook for about 5 minutes. Leave on low heat whilst making the pizza base.
Mix the flour and salt and stir in 1 tbsp of olive oil and enough water to mix to a fairly soft dough (approx 3 - 4 tbsp). Roll into a 18cm - 20cm round base.
Heat 1 - 2 tbsp olive oil in a large frying pan. Fry on one side of the pizza dough for about 2 mins, until the underside is golden. Turn over to cook the other side for a further 2 mins.
Spread the topping mixture over the base and sprinkle with the cheese.
Place under a hot grill until the cheese is golden and bubbling.
Serve hot, cut in wedges.
It goes well with green salad.