150g strong white flour, with a little extra for dusting
half a teaspoon of vegetable oil
touch of salt and pepper
For the pizza topping
170g sliced button mushrooms
75g low fat grated vegetarian cheddar cheese
25g chopped onions
2 tablespoons tomato puree
1 x 425g tin of chopped tomatoes, drained
Make the pizza bases. Preheat your oven to 200c/400f/Gas 6.
Pour 400ml of water in a bowl and sprinkle yeast over. Dissolve the yeast in the bowl. Then put mixture to one side.
Sift your flour and salt and pepper in a big bowl. Mix the vegetable oil and yeast mixture together until they are combined.
Make a well in the centre of the dry ingredients and pour in yeast mixture. It will form a soft, somewhat sticky mixture. Add a the remaining water little by little.
Once the dough is of the right consistency, put the dough on a slightly floured worktop and knead dough for another 10 minutes.
Lightly oil a bog bowl. Place the dough inside and cover with cling flim. Put in a warm place for 1-2 hours until the dough has doubled in size.
Once the dough is ready, remove the cling film, punch the dough down. Remove from the bowl, kneading again until it is smooth. Divide the dough into ten round balls and let the dough rest before shaping into circles.
Top the bases by spreading the tomato puree over them.
Then add the vegetable ingredients. Sprinkle cheese on top of the pizza.
Bake in a preheated oven at 200c/400f/Gas 6 for 15-20 minutes or until the bases are firm and the tops bubbly and cooked.