Pizza Napolitana

for the base: 1 x 500g packet of bread mix

for the sauCe: 1 x 400g tin of tomatoes 2 good squirts of tomato purée 2 cloves of garlic or a good squirt of garlic purée (or to your taste) 1 teaspoon of mixed dried herbs or a tablespoon of fresh chopped herbs 1 onion, finely sliced any leftover vegetables your kids won’t normally eat like that last courgette or carrot salt and pepper to taste

for the topping: Almost anything goes. What’s left in the fridge and your imagination are the only limits! Try… Cured meat the last of the sunday roast a couple of leftover slices of ham that bit of leftover cheese from something else or a cheese board Veggies including things like spinach, courgettes, aubergines, carrots and mushrooms those last few olives a pinch of dried herbs such as oregano… 

to Make the base: 1. Make up the dough according to the instructions on the packet. 2. Divide in two and stretch out each half into a 10” pizza flan dish. 3. Leave the dough to rise, covering as instructed.

to Make the toMato sauCe: 1. Finely chop or grate any vegetables. 2. Put all the ingredients into a medium saucepan. 3. Cook down until the sauce is thick with only a tiny amount of liquid left. It may not look like a lot of sauce but there is enough for two pizzas as a little goes a long way!

to asseMble the pizza: 1. Preheat the oven to the temperature directed on the bread mix packet. 2. Once the dough has had its rising time, put into the oven and cook for 5–6 minutes. 3. Remove from the oven and add the sauce. 4. Arrange the toppings of your choice over the sauce, finishing with some kind of cheese. 5. Sprinkle a pinch of herbs over the top of the pizza (optional). 6. Put the pizza back in the oven to cook until the cheese melts and starts to brown in places. 7. Serve with salad.