Let your kids get messy in the kitchen....without the mess!

Really Easy Pizza

For the tomato sauce...

Crush a large, peeled clove of garlic with a pinch of salt. Add to a pan with 2 tablespoons of olive oil. Turn on heat and as soon as you can smell the garlic and it is sizzling, add a carton of tomato passata or a tin of chopped tomatoes (passata is better because it's smooth) and stir. Fill the empty carton two thirds full of water and add to the pan along with half a teaspoon of sugar, some pepper, 2 tablespoons of tomato purée and 1 teaspoon of mixed dried herbs. Stir and simmer uncovered for about half an hour over a low heat, until you have a nice thick sauce - it may need longer.

For the pizza dough....

Measure 300grams of strong bread flour into a large mixing bowl and add 1 teaspoon of instant dried yeast and 1 teaspoon of salt. Mix then make a well in the middle and stir in 200ml of warm (NOT HOT) water and a tablespoon of olive oil until you have a soft wet dough. Turn out onto a well floured board and knead for 5 minutes until smooth. Cover with a tea towel and set aside.

Meanwhile assemble your toppings - mozzarella, salami, ham, peppers, mushrooms, basil leaves are authentic. Remember if you pile too much onto your pizza it will become soggy.

Heat oven to 240°C/220°C fan/gas8

Roll your dough into a circle, turning after every few rolls. Remember to keep your surface well floured. Once it is thin and round lay it on a pizza tray (round with holes in it), or you can make smaller ones and place them onto baking trays. Add a ladle or two of sauce and spread it out, then add your toppings of choice and half a ball of torn up mozzarella on top. Bake for 8-10 minutes near the top of the oven.

Watch it carefully!

This makes two large pizzas


Makes approx 10...

Cream 200g butter with 120g granulated sugar and 100g icing sugar till light and fluffy. Add 2 large eggs and tsp vanilla paste. Once mixed add 300g plain flour, quarter tsp salt and half tsp bicarbonate of soda. Combine and chill. Roll into satsuma sized balls and dip into sprinkles, then gently flatten onto a greased baking tray. Cook at 180°C for 10-12 minutes, until gold and crispy at the edges but still spongy in the middle.


Line a tin measuring approximately 33 x 23cm with greaseproof paper, making sure it also comes up the sides. 

Pre heat oven to 180 C.

Melt 375g of soft unsalted butter with 375g good quality dark chocolate gently in a pan. Cool slightly. Beat together 6 large eggs with 500g caster sugar and a tablespoon of vanilla extract. add the chocolate mixture and mix well, then stir in 225g plain flour, a teaspoon of salt (optional). Add any extras now - 200g of milk chocolate roughly chopped, or same amount of nuts. Scrape into prepared tin and bake for about 25 minutes, checking regularly from around 15 minutes. They are cooked to squidgy perfection when the top is cracked and a knife inserted 5cm from the sides comes out clean but is still gooey in the middle.