SUPER-QUICK-NO-WAIT PIZZA

Like the potato base pizza and pan pizza in Chapter 3, ‘Loose
Ends’, there’s no yeast involved here so it’s ideal for making on busy
school nights – or any day you simply don’t have the time or the
energy to make regular dough and wait for it to rise.
This makes one average 9–10 inch (23–25 cm) pizza but you
could just as easily make two in the same amount of time, and
although I’ve made this one cheese and tomato for the sake of
simplicity, it goes without saying that, as with all pizza, you can
use whatever you like for the topping.
4 rounded tbsp of self-raising flour (4 oz/100 g)
1 tsp baking powder
1⁄2 tsp salt
1 oz (25 g) grated cheese
1 egg
1 oz (25 g) melted butter
2 tbsp milk
Tomato purée
Garlic purée
Grated cheese
Tomatoes
Method
1. Sift the flour, baking powder and salt into a large mixing bowl
with the grated cheese, stir well, then add the melted butter,
milk and beaten egg.
2. Mix everything together with your hand and pinch the dough
together into a soft ball.
3. Turn the dough out onto a floured surface and knead very
gently for a minute or just long enough to make it smooth and
ready to roll.
4. Roll the dough out to a rough circle and either press it into a
well greased 9 inch (23 cm) cake tin or put it on an oiled baking
tray. Fold the edge inwards, pressing gently into shape to make
it neater.
5. Spread the dough with tomato and garlic purée, cover with the
thinly sliced tomatoes and grated cheese and bake in the oven
on Gas Mark 4–5 (180–190ºC) for 25–30 minutes, or until
the pizza crust is crisp and golden and the cheese is bubbling.