Make up to packet instructions and allow 30 mins for the dough to prove. We make up the whole pack then weigh out 70g balls of dough - the ones we don't use we freeze.
Roll as thin as you can onto a piece of baking parchment - you may need to spray your rolling pin with low calorie cooking spray to prevent sticking.
Throw all ingredients into a pan, bring up to the heat then turn down and simmer for 30 minutes stirring often.
Once cooked, attack with a stick blender, or blitz in a food processor until smooth.
Place into a sterilised jar until ready for use. Will last a week in the fridge, or you can freeze it. Perfect for batch booking.
Chop up the bacon and chicken and place on an oven tray.
After you have rolled out your dough, place a small amount of tomato sauce and spread it around.
Start with your chicken and bacon - as little or as much as you like.
Next your peppers, onions and mushrooms.
Next your cheese - make sure to distribute it evenly. On top of that, dot around some fresh tomato pieces.
Place some onions on the top - not too many though, you don't want them to burn.
Place in an oven pre-heated to 200°C for 12 minutes.