Makes 2 pizzas


200g strong wholewheat flour

7g dried yeast

125ml warm water (add a little more if it’s too dry)


2 tbsp olive oil

2 anchovy fillets (trust me, it won’t taste fishy, it just seasons it beautifully)

2 garlic cloves

2 tbsp finely chopped fresh oregano

1/2 tsp chilli flakes

1 can whole tomatoes


4 mushrooms sliced

1/2 onion finely sliced

2 balls of reduced fat mozzarella

4 slices of bacon, all fat removed, and cut into strips

1/2 pepper sliced

Few slices of pepperoni if you’re feeling naughty

Pop the flours and yeast with a pinch of salt in a food processor fitted with a dough hook. Pour in the water and mix to a soft dough.

Take the dough out, divide into 2 and roll them out on a lightly floured surface rounds about 15cm. Lift onto an oiled baking sheet and leave for 20 mins.

Make your sauce. (‘can be done the day before and stored in the fridge)

Heat your oil on medium/low in a saucepan, add your anchovies and cook until they start to sizzle, add garlic and cook for 1 min or so until fragrant. Add your oregano and cook until wilted down.

Pop in your chilli and tomatoes and a grind of pepper. Turn heat to low and simmer for 30 minutes or so until nice and thick. While it’s cooking mash your tomatoes with a potato masher so they still have slight texture.

Smear you base with your homemade sauce, dot around your mozzarella, sprinkle over the rest of your toppings, drizzle with a little peanut oil or olive oil if you have allergies and bake in the hottest your oven will go until it’s all bubbly and cooked through.

We have half a pizza each with a nice big side salad.

I pop the bases on baking paper and not on an oiled tray as I have a pizza stone. So if you also have one. Put the stone in the oven whilst it’s heating up and when your pizza is topped and ready to go, just pop a pizza peel underneath (including the baking paper) and slide onto your stone.