The Dough:-

550 grams Shipton Mill Traditional Organic White flour

2 teaspoons Bioreal Organic Dried yeast

2 teaspoons demerara sugar

1 1/2 teaspoons fine sea salt

2 tablespoons Rapeseed Oil / Olive oil

310 ml of water

We use a Panasonic bread maker on a dough only setting (16, runs for 2 hours 20 mins), but load the ingredients to suit your own machine, or by hand if you prefer.

Remove the dough and flatten on floured surface. We use a 13" round pizza baking tray but you could use square/ rectangular etc. depending on what you have. The dough needs to be around 1/2 " thick.

The Toppings:-

For the bread shown in the picture we have spread the flattenned dough with a thin coating of Garlic puree, a thin coating of tomato puree over the garlic and then topped with finely cut red onion, thinly cut mushrooms and then sprinkled mozzarella cheese over the top.

Baking:-

Once the toppings are in place prove at 40 degrees C for about 25 minutes until doubles in size.

Preheat the oven to 220 degrees C (gas 7) and cook for 15 -20 mins - until browned.

Serve while warm with salad leaves , tomatoes etc. or just slice and eat.

Enjoy!