• Method

  1. Heat the oven to 220C/200 fan/425 F/Gas 7.
  2. Oil a round tin approximately 23 cm (9in) in diameter. A springform tin works well if you have one.
  3. Mix the ingredients for the base together to form a stiff dough and press evenly into the tin.
  4. Mix the tomato puree with enough water to make a smooth spreading consistency and spread over the base.
  5. Scatter your toppings and herbs over this and season with salt and pepper.
  6. Scatter with the cheese and bake at the top of the hot oven for 15 to 20 minutes untill bubbling.
  7. Remove from tin and enjoy.

 

Liz recommends trying this with this quick carrot and raisin salad.

To make the salad, mix together 1 large grated carrot, a little shredded iceberg lettuce, and grated white cabbage and toss with a good slosh of balsamic vinegar and a drizzle of olive oil. Season with salt, pepper, a pinch of chilli flakes and a generous pinch of sugar. Soak some raisins in boiling water for a few minutes. Drain and add to the mix along with a few chopped spring onions or chives.

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