Fred's tips

Yeast requires warm water to activate, but if it is too hot it is killed. The water should be ‘hand hot’ – when you dip your finger in it feels neither hot nor cold, just comfortable.

  • Rolling pin icon
    Prep Time: 20 Min
  • Cooker icon
    Cooking Time: 30 Min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: 1 pizza


  • For the dough
  • 225g Homepride plain flour
  • 1x 7g sachet easy blend yeast
  • freshly ground salt and pepper
  • 1 tbsp olive oil
  • 115ml warm water – see tip
  • For the sauce
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic, cloves, chopped
  • 225g can chopped tomatoes
  • 1 tsp mixed herbs
  • 2 tbsp sun dried tomato paste
  • For the topping
  • 50g mushrooms, sliced
  • 10 black olives, pitted
  • 110g grated mozzarella cheese
  • basil leaves to serve
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Place the Homepride plain flour, yeast and some salt and pepper in a mixing bowl. Add the oil and gradually add the water - you may not need it all, stirring with a wooden spoon initially and then bring the dough together with your hands. Tip out onto a clean work surface and knead for 10 minutes. Only dust with extra flour if the dough is particularly sticky. Roll out to around a 25cm circle and place on a lightly greased baking tray. Set aside to prove whilst making the sauce.

To make the sauce, heat the oil in a pan, add the onion and cook for 3-4 minutes then add the garlic and cook for another minute until it is beginning to brown. Stir in the tomatoes and herbs, reduce the heat and leave it to simmer for 10 minutes, stirring occasionally until thickened. Stir in the sun dried tomato paste, taste and season with salt (if necessary) and pepper. Cool for a few minutes.

Preheat the oven to fan oven 200C, 220C, gas mark 7. Spread the sauce over the dough, sprinkle with the toppings and bake for around 15 minutes until the base is golden and crispy and the toppings cooked through. Scatter with basil leaves and serve.