Ingredients
225 g self-raising flour
4 tbsp vegetable oil (60 ml)
the 4 tbsp water (60 ml)
5 tbsp tomato puree (75 ml)
1 can tomatoes, drained and chopped
175 g Cheddar/Mozarella cheese, grated
chopped fresh herbs
a few black olives
salt and pepper
Method
1 Sift the flour and seasoning into a bowl. Make a well in the centre and pour in 2 tbsp (30ml) of oil and 4 tbsp(60ml) of the water. Mix to a soft dough, you may need to add a little more water.
2 Knead the dough lightly on a floured surface, then roll out to a circle that will fit a medium sized frying pan.
3 Heat half the remaining oil in the pan. Ad the circle of dough and fry gently for about 5 minutes until the base is cooked and lightly browned.
4 Turn the dough out onto a plate and flip it over.
5 Heat the remaining oil in the pan, then slide the dough back into the pan, browned side upper-most. Spread with the tomato puree, then top with the tomatoes and sprinkled over grated cheese herbs and black olives.
6 Cook for a further 5 minutes until the underside is done, then slide the pan under a preheated grill. Cook for 3-4 minutes until the cheese melts. Serve immediately.
