I fancied making a pizza the other day but was fed up of those pale lacklustre crusts available from supermarkets so decided to make my own dough.

I chose wholemeal bread flour and quick yeast since that’s what was in the cupboard, made the dough and used half of it to make a pizza base, rolling it out into a large rectangle to fit the oven tray. I made a round loaf with the other half of the dough.

Unfortunately the pizza base didn’t rise and then I burnt it in the oven – probably because I’d flattened it too much with the rolling pin and cooked it too quickly.

The bread turned out lovely – and a tasty, if dense, loaf emerged. So I cut that into rounds and used them as pizza bases.

I made far too much topping, stacked it on the rounds of bread and baked it slowly until the cheezly made an attempt at melting.

Ingredients

• Tamari-marinated taifun tofu fried in olive oil
• red, green and yellow peppers
• pimento stuffed green olives
• artichoke hearts
• tomato puree
• onions
• garlic
• sliced aubergine
• birds eye chillis
• white cheddar cheezly
• spicy salad leaves from blaencamel farm on Riverside market
• sliced chestnut mushrooms
• salt and pepper
• homemade wholemeal pizza bases bread