So October is National Pizza Month so it would be rude not to feature our much loved Pizza.

Simplicity at its best, topped with any number of your favourite toppings, and a perfect opportunity to use up everything you have left over in the fridge after a busy week.

Serves 2

Preheat the oven to 200c, gas 6, 400f

Pizza Base:

125g strong bread flour

7g instant active yeast

1tsp salt

Put the flour into a large bowl and stir in the yeast and salt. Make a well in the middle, pour in 75ml of warm water and mix with a wooden spoon until you have a soft, fairly even dough. Dust a surface very lightly with flour, turn out the dough and knead for 5 minutes until smooth. Cover with a tea towel until you’re ready to roll. You do not need to let the dough rise if your making a thin crust.

On a very lightly floured surface, use a rolling pin to roll out the dough into a very thin circle or rectangle (or whatever shape you like). Slide your pizza base onto a baking sheet lined with baking parchment just before you add your toppings.

My favourite topping

2tbs tomato puree

½tsp lazy chilli

Dried mixed herbs

Salt and freshly ground black pepper

2 fresh tomatoes, sliced

1 green pepper, deseeded and sliced

1 red pepper, deseeded and sliced

1 large red onion, peeled and sliced

100g lean ham, chopped

100g low-fat cheddar cheese, grated

Spread the tomato puree on the base leaving a 1cm base edge, add lazy chilli, sprinkle with mixed herbs, salt and pepper. Dot around the tomato slices, sliced peppers and onion. Add the ham, grated cheese and perhaps an extra sprinkle of mixed herbs.

Place the pizza in the preheated oven for 30 minutes or until golden brown and bubbling. Serve with a green salad.

What’s your favourite topping? Take a pic of your pizza and show us x