Tropical pizza

SERVES 4 PREP 30 mins COOK 20 mins EASY V

For the base

350g self-raising lour, plus extra for

dusting tsp baking powder

2 tbsp plain vegan yogurt

1 tbsp extra virgin olive oil, plus

extra for drizzling

For the topping

150g passata

1 tbsp tomato purée

1 tsp dried oregano

1 tsp garlic powder

100g canned or fresh pineapple

pieces

1 small red onion, thinly sliced into

rings

1 red pepper, deseeded and sliced 150g vegan mozzarella, torn into

small pieces

1 handful of basil leaves 1 First make the pizza base. Mix together the flour, baking powder and 1 tsp salt in a large bowl. Stir in the yogurt, olive oil and 140ml water, first with a fork and then with your hands until it comes together into a slightly sticky ball of dough.

2 Now it’s time to get your hands messy! Tip the dough onto a lightly floured work surface and knead for a few seconds into a soft ball of dough. Add another 1 tbsp flour if it is too sticky. Shape the dough into a ball and leave it to sit for 15 mins, covered.

3 Heat the oven to 220C/200C fan/ gas 7. Sprinkle some flour over a large baking tray.

4 Meanwhile, prepare the topping ingredients. To make the tomato sauce, mix together the passata, tomato purée, oregano and garlic powder in a bowl, then season.

5 Roll out the dough on a lightly floured work surface the same size as the baking tray, keeping the edges slightly thicker than the middle. 6 Spread the tomato sauce over the dough, leaving a border around the edge.

7 Now have fun with the toppings! Scatter over the pineapple pieces, sliced red onion, sliced red pepper and mozzarella. Drizzle over a little olive oil and bake for 16-18 mins until the base is cooked and the top lovely and melted and bubbling. Scatter over a few basil leaves, cut into wedges and dig in.

GOOD TO KNOW vegan • calcium • ibre • vit c •

2 of 5-a-day

PER SERVING 522 kcals • fat 14g • saturates 9g • carbs 85g • sugars 9g • ibre 7g • protein 11g • salt 2.8g

Omari Mcqueen’s Best Bites Cookbook (£12.99, Scholastic). (These recipes were supplied by the publisher and not retested by us.)

I’ve used a quick, yeast-free pizza base that doesn’t need time to rise, so it’s perfect for lunchtime. Feel free to add your own favourite toppings