How To Make Super-Quick-No-Wait Pizza

There's no yeast involved here so it's ideal for making on busy school nights – or any day you simply don't have the time or the energy to make regular dough and wait for it to rise. This makes one average 9–10 inch (23–25 cm) pizza but you could just as easily make two in the same amount of time, and although I've made this one cheese and tomato for the sake of simplicity, it goes without saying that, as with all pizza, you can use whatever you like for the topping.

1. Step 1:

   Sift the flour, baking powder and salt into a large mixing bowl with the grated cheese, stir well, then add the melted butter, milk and beaten egg.

2. Step 2:

   Mix everything together with your hand and pinch the dough together into a soft ball.

3. Step 3:

   Turn the dough out onto a floured surface and knead very gently for a minute or just long enough to make it smooth and ready to roll.

4. Step 4:

   Roll the dough out to a rough circle and either press it into a well greased 9 inch (23 cm) cake tin or put it on an oiled baking tray. Fold the edge inwards, pressing gently into shape to make it neater.

5. Step 5:

   Spread the dough with tomato and garlic purée, cover with the thinly sliced tomatoes and grated cheese and bake in the oven on Gas Mark 4–5 (180–190°C) for 25–30 minutes, or until the pizza crust is crisp and golden and the cheese is bubbling.