Ingredients
200g gluten free plain flour
Half tsp of dried yeast granules
Half tsp of salt
Half tsp of sugar
240ml warm water
1 tsp mixed herbs
1 and a half tsp olive oil
For the topping
Half tin of chopped tomatoes
Small tub of Jolley's Powerpack Condensed soup
plus...whatever you fancy!
Method
- Divide the warm water into two containers, mix the sugar and yeast in one of the containers and leave for 15 minutes.
- Preheat oven to 220C, 425F, Gas Mark 7
- Lightly oil the pizza pan and prepare your toppings
- Put the flour, mixed herbs and salt into a large bowl, mix, and then add the yeast mixture. Mix well.
- Mix in the olive oil and then the remaining water gradually. Stop when the mix is a very thick batter.
- Pour the mix into the centre of the pan and spread evenly but not too thinly.
- Bake in top of oven for 5 minutes
- Remove from the overn and reduce temperature to 190C, 375F, Gas Mark 5
- Spread the chopped tomatoes over the pizza.
- Spread the Powerpack condensed soup over the tomatoes and then add your own toppings. Garnish with fresh or dried herbs.
- Return to the oven and bake for a further 15 mins.
- Enjoy!
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