PIZZA - with a soda bread crust

Makes two 30cm (12") pizzas. Ready in a jiffy, and very economical, costing less than £1 each.  

Ingredients:

400g (or 2 mugs) self raising flour

1/2 teaspoon salt

250ml (or 2/3rds mug) water

2 tablespoons olive oil (optional)

Topping:

½ tube tomato puree thinned out with hot water into a passata-type sauce

1/2 tsp mixed herbs) (optional)

1/2 stock cube (optional)

2 heaped dessertspoons nutritional yeast, or:
100g vegan cheese (Eg. Smoked Applewood)
Plus sliced mushrooms, tomatoes, peppers

Method:

1.     Since the baking powder begins working as soon as it comes into contact with the water, you need to have everything ready before mixing the dough. So, heat the oven to 220C, 425F, gas mark 7 and either grease two baking sheets or line them with baking parchment.

2.     Place the flour and salt into a large mixing bowl, add the water, then the olive oil (if using) and begin mixing together into a dough, bringing the flour from the sides to the middle. Don't be too gentle, and work fairly fast. The dough should be soft and squishy, so don't be afraid to add more water to keep it soft.

3.     Once the dough is formed, give the mixing bowl a final wipe and turn it out onto your worktop, knead it firmly several times, then mould it into a cob shape. Working quickly, divide the dough into two and, with a rolling pin and plenty of flour, roll each one out into a large circle to fit your trays. (With practice you can get the mixing and shaping done in two or three minutes.)

4.     Divide the sauce between the pizzas, spreading it not quite up to the edges - leave about a centimetre gap - and smoothing it out evenly. Sprinkle with cheese.

5.     Place in the oven for 15-20 minutes, but check after ten – you may need to swap shelves, or turn the pizzas around to cook evenly. When they're done the pizzas will lift up all along one side when you check underneath, using a bread knife or similar. The bottom should be browning from the edges.

Notes:

The topping I've given is just a suggestion - use your own favourite toppings, and get the family to join in with their own favourites. 

About using soda bread in this way: 

I've been making my own bread for almost 40 years, and pizzas for most of this time - but I've only recently discovered this variation, and it really is a revelation! 

If I'm using s-d tomatoes, I'll add about 25g of the oil they have been soaked in to the dough instead of olive oil. This enhances the crust and gives it almost a shortcrust pastry-type feel.