Deep Pan Pizza with Cheesy Stuffed Crust

We’ve stuffed our crust for extra flavour, but you could leave it plain. Make sure your cheese is vegetarian, if needed. Thinly sliced mushrooms, peppers and sweetcorn would all work well as toppings, too.

Hands-on time 30min, plus rising. Cooking time about 25min. Makes 1 large pizza; serves 2  250g strong white flour, plus extra to dust

 1tsp fast-action dried yeast  2tbsp olive oil, plus extra to grease

 2tbsp tomato purée  75g passata  1/2tsp sugar  Small handful basil, leaves picked and roughly chopped

 175g mozzarella  25g Parmesan or vegetarian Italian-style hard cheese, finely grated  2tsp garlic granules

1 In a medium bowl, mix the flour, yeast and 1tsp fine salt. Mix in the oil and 150ml tepid water to make a shaggy dough. Tip on to a lightly floured work surface and knead for 5min, or until smooth and elastic. Return to bowl, cover and leave to rise for 1hr, or until doubled in size.

2 In a non-metallic bowl, mix the tomato purée, passata,

sugar, most of the basil and some seasoning. Set aside until needed. Slice 100g of the mozzarella into long, thin strips. Set aside.

Preheat oven to 220°C (200°C fan) mark 7. Grease a 25cm round, shallow ovenproof frying pan or serving dish. Press/stretch the dough into the base of the pan/dish and partway up the sides. Arrange the mozzarella strips along the edge of the dough, then fold the dough over the mozzarella and press down to seal, to create the stuffed crust.

Spread the tomato sauce inside the stuffed crust. Tear the remaining mozzarella and scatter over the sauce. Mix the grated hard cheese, garlic granules, remaining basil and plenty of seasoning. Scatter over the crust. Cook for 25min, or until the crust is golden and the cheese is burnished. Serve with a green salad, if you like.

PER SERVING 911cals, 37g protein, 39g fat (17g saturates), 99g carbs (5g total sugars), 5g fibre