Ingredients

• 5 oz self-raising flour
• 2 oz margarine
• 4 oz grated cheese, or maybe a bit more!
• 1 egg
• 1 can chopped tomatoes
• Mixed herbs

Method

Put the margarine and flour in a mixing bowl and rub together until the mixture looks a bit like breadcrumbs.

Crack the egg into a bowl and whisk it around with a fork before adding it to the margarine and flour mixture. Mix in the egg and the dough should come together into a soft, squidgey ball. If it is a bit dry, add milk, one teaspoon at a time, until it’s just right.

Press the dough out onto a baking sheet or into a tin.

Empty the can of tomatoes into a bowl, then spoon them onto the pizza. If the pizza is on a baking sheet, the tomato may want to run off the base onto the sheet, so press down with your fingers to make a raised edge. Don’t swamp the pizza, but add enough tomato to cover it.

Sprinkle over some salt, pepper and mixed herbs, followed by the grated cheese.

You can also add extra toppings if you like. Pandoo likes to add sliced mushroom or pepper, depending on his mood!

Cook for about 20 minutes at 200°C/ 400°F.

Pandoo says:

• Don’t forget to wear an apron – this recipe can get messy.
• The cheese is the best part, so don’t hold back! If it doesn’t look like enough, then it probably isn’t…
• Warning: this pizza is too big to eat alone at one sitting – so invite a friend over!