225 g/8 oz self-raising wholemeal flour (or half wholemeal and half white self-raising flour)
50 gl2 oz margarine
2 X 5 ml spoons/2, tsp mixed herbs
1 egg lightly beaten
2-4 x 15 ml spoons/2-4 tbsp milk
Topping
2.5 x 15 ml spoons/21/2 tbsp sunflower oil
1 onion, cut into rings
1 small clove garlic, crushed 100 g14 oz mushrooms, sliced
2 x 15 ml spoons/2 tbsp tomato purée
400 g114 oz can chopped tomatoes, drained
2.5 ml/1/2 tsp basil
2.5 ml/1/2 tsp marjoram
salt and freshly ground black pepper
175 g/6 oz Mozzarella cheese, diced or Cheddar cheese, grated
Methods:
Pre-heat the oven to 220°C/425°F/ gas 7.
To make the base, place the flour in a bowl and rub in the margarine. Stir in the herbs then bind together with the egg and sufficient milk to make a soft but firm dough. Roll out on a floured board to a thickness of about 5 min/1/4 inch. Place on a greased 25 cm/10 inch pizza or pie plate.
For the topping, heat 2 x 15 ml spoons/2 tbsp oil in a frying-pan, add the onion and fry gently for 4 minutes, add the garlic and mushrooms and continue to cook until the mushrooms are tender. Remove the vegetables from the pan and drain on absorbent paper.
Spread the tomato purée over the base, leaving a small edge of base showing all the way around. Top the base with the tomatoes, herbs, salt and pepper, then the onion and mushroom mixture. Finally, sprinkle the cheese on top. Brush the outer rim of the pizza with the remaining oil and bake for 15-20 minutes, until the cheese is bubbling and the outer rim of the base is crisp.