Cook: Marian Cummins
1 sachet dried yeast
1 tsp sugar
1 tsp salt
2 cups plain flour
1 cup lukewarm water
pinch of basil, pinch of oregano
oil (preferably olive oil)
approx 2 tbs italian tomato sauce
approx 1 cup grated mozarella
minced or chopped ham
1/2 chopped onion
black olives, halved & stoned
Add yeast and sugar to warm water, mix in flour well.
Whilst this is 'rising' under plastic wrap or teatowel in the bowl, set oven to 210oC and prepare other ingredients.
After at least 10 minutes, drop dough onto oiled pizza tray. Turn over so oil is on the top side - keeps dough from sticking as you squish it out to the sides of the pan until more or less flat.
Use the back of a spoon to spread the tomato sauce right to the edges.
Evenly distribute all other ingredients in any order, ending with the cheese. Substitute or add ingredients as fridge or cupboard dictate!
Bake for 20 - 25 mins until the edge of the crust is golden brown and cheese is melted. Serve with a green salad.