Chicken and pepper pizza

Put the flour, yeast and salt in a large bowl and mix together. Make a well in the centre of the mix.

Stir the sugar into the warm watery and oil, then add to the well in the centre of the dry mix.

Work from the outer edge and mix all the dry ingredients into the water. When the mix has come together, turn out on to a lightly floured surface and knead for about 10 minutes. At this stage the dough should be soft and spring back when lightly touched.

Flour the dough and cover with cling and leave to rest for about 15 minutes. If not baking immediately, leave the dough wrapped in lightly oiled cling film and place in fridge until you are ready to shape and bake.

Roll out or spread dough with your hands until 1-2cm thick. Place on baking sheet. Prick the base roughly with a fork to stop any air bubbles from forming when cooked.

Add the tomato puree to the base, followed by the cheese and then top with remainder of ingredients.

Bake in 200°C oven (fan 180°C, gas mark 6) for 10-15 minutes, until dough is cooked and golden brown.