Preparation time: approx 1 hour
Cooking time: 35 minutes
½ 500g (18oz) pack premium bread mix
2 tbsp olive oil
3 garlic cloves, chopped
400g (14oz) can chopped tomatoes
1 tsp sugar
For the topping:
2 tbsp oil
2 onions, halved and finely sliced
50g (2oz) sultanas
25g (1oz) pine nuts
Good pinch dried chilli flakes
2 tsp thyme leaves
100g (3½oz) pack mozzarella, torn
Handful rocket leaves
1 Prepare the bread according to the pack instructions. Halve and stretch and roll out into a rough circle about 25cm (10in) across or as big as you can make to fit your largest baking sheet. Place on an oiled baking sheet and allow to rise until about 3cm (1in) thick.
2 To make the tomato sauce, heat the oil in a medium saucepan, add the garlic and gently heat for a minute or so before adding the tomatoes and sugar. Add 150ml water, bring to the boil and then simmer for 10 minutes until thick. Season to taste.
3 To make the topping, heat the oil in a medium saucepan, add the onions and cover and cook for 10 minutes until tender. Remove the lid and cook for a further 5 minutes until light golden.
3 Preheat the oven to 200°C/R6. Spoon the tomato sauce over the pizza base and spread all over. Top with the onions, sultanas and pine nuts and sprinkle over the chilli and thyme. Scatter over the mozzarella and bake for 20 minutes until golden and bubbling. Top with a handful of rocket just before serving.
Other great toppings…
There are absolutely no limits as to what you can use… Try halved chargrilled artichokes with ham, mozzarella and Parmesan. Top with garlicky fried mushrooms, spoonfuls of ricotta and wilted spinach. Or go for thinly sliced chorizo with griddled sweet peppers and fresh oregano.