CHEESE AND PICKLE PIZZA  

Makes a 9 inch/23cm pizza  

BASE:                                                    

10oz/275g self raising flour,                   

0.5 tsp/2.5ml salt,                                  

0.5 tsp/2.5ml baking powder,                  

1 tbsp/15ml finely milled wheatbran,        

1 heaped tsp/6ml freeze dried chives,      

1 tbsp/15ml sunflower spread,                 

1 egg,                                                     

About 4fl.oz/115ml skimmed or semi-skimmed milk,

TOPPING:

2 tbsp/30ml tomato puree,

3 tbsp/45ml sweet pickle,

5oz/150g low fat cottage cheese,

2 medium tomatoes, sliced,

1.5oz/40g cheddar cheese, grated,

2oz/50g mushrooms, sliced,

Half a scant tsp/2ml dried oregano,

Black pepper.

1) To make the pizza base sieve the flour, salt and baking powder into a large mixing bowl and stir in the bran and the chives.  Rub in the sunflower spread and make a well in the centre of the ingredients.  Add the egg and the milk and then, using a dinner knife, blend the ingredients together until you have a soft dough.  Add another tablespoon of milk if the dough is a little too dry.

2) Knead the pizza dough lightly and then roll out on a floured surface so that it will fit inside a large non-stick frying pan (approximately a 9 inch/23cm diameter).

3) Heat and lightly oil the frying pan.  Add the pizza base and cook above a low - moderate heat for about 8 - 10 minutes until it is golden brown.  Turn over and cook on the opposite side for 6 - 8 minutes.  

4) Spread the pizza base with the tomato puree followed by the sweet pickle and finally the cottage cheese.  Arrange the sliced tomatoes on the pizza, sprinkle with the grated cheese and top with the mushroom slices.  Season with the oregano and black pepper and then place the pizza under a moderate - hot grill until the cheese is golden brown and bubbling.  Slice into wedges and serve.