Super-healthy pizzas

SERVES 4

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

2 cloves of garlic, finely chopped

Salt & pepper Alzheimer’s busting toppings: 2 avocadoes 150 g spinach, washed 150 g mushrooms sliced 3 tbsp sunflower seeds Drizzle of olive oil 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.

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.