Super-healthy pizzas

SERVES 4

M 500g strong wholemeal flour M 1 tsp salt M 7g/1 sachet of dried yeast M 2 tbsp olive oil M 300 ml warm water For the tomato sauce: M A little olive oil M 680 g jar of tomato passata

M 2 cloves of garlic, finely chopped

M Salt & pepper Alzheimer’s busting toppings: M 2 avocados M 150 g spinach, washed M 150 g mushrooms sliced M 3 tbsp sunflower seeds M Drizzle of olive oil M Dairy-free cheese or a little mozzarella (optional) PLACE the salt and wholemeal flour in a bowl. In a separate bowl or jug, combine olive oil, warm water and yeast and leave for a couple of minutes. Mix the water, oil and yeast mixture with the flour and salt until it comes together to form a smooth dough. Knead the dough for around 10 mins, until it is smooth and springy — if you dent it with your fingertip it should spring back to shape. Place back in the bowl, cover with cling film and leave in a warm room for around an hour until the dough has doubled in size (it also freezes well after proving!) Meanwhile, make the tomato sauce. Heat the olive oil in a saucepan over a medium heat. Add the garlic and cook for a couple of minutes, stirring regularly so that it doesn’t burn. Then add the passata and season well with salt and pepper. Let this simmer over a low heat for 10-15 minutes. Leave to cool.

When you’re ready to make the pizzas:

HEAT the oven to 200c/180c fan/gas 6. Remove the dough from the bowl and cut into 4 equal pieces. On a lightly floured surface roll each piece of dough out as thinly as possible without tearing. Place the pizza base on a large tray lined with baking paper. Spoon a little tomato sauce over base and spread it evenly with the back of a spoon. Add toppings (apart from avocado) and bake for 10-15 minutes until crisp and golden brown. Scatter over avocado and garnish with rocket leaves to serve.