Ingredient:
125 g (4 oz) tomato puree
1×400 g can chopped tomatoes, drained
60 g (2 oz) pepperoni sausage, grated
60 g (2 oz) Parmesan cheese, grated
2 tbsp sliced pickled green chillies

Dough:
500 g (1 lb) strong white flour
1×7 g sachet fast-action dried yeast
½ tsp salt
2 tbsp olive oil, plus extra for greasing
About 300 ml (1/2 pint) lukewarm water
Deep Dish 35cm (14 in) Round Pizza Pan

Method:
Make the dough: mix the flour, yeast, yeast, salt, and 2 tbsp oil in a large bowl. Add enough water to mix to soft, quite sticky, dough. Knead on a lightly floured surface for 5-10 minutes until smooth and elastic.

Put into an oiled large bowl, turn to coat with the oil, and cover with oiled cling film and leave to rise in a warm place for 1 hour or until doubled in size.

Lightly oil the pizza pan. Knock back the dough on a floured surface, roll out, and shape into a 35cm (14 in) round. Put into the pan and shape the edge to form a rim.

Spread the tomato puree over the base. Top with the tomatoes and pepperoni. Sprinkle over the mozzarella, Parmesan, and green chillies.

Bake in a preheated oven at 240℃ (220℃ fan, Gas 9) for 10-15 minutes until the crust is golden and the cheese topping melted. Serve hot.