Herby Stuffed Crust Pizza

The manic week from hell is over. The dreaded Ofsted paid us a visit. Thankfully the weather and kids behaved themselves (ask any teacher and they'll tell you kids go loopy when it's windy) and we did well. The Head, governors and LA thanked us today by treating us staff to a tonne of cream cakes, chocolate & what seemed to be the worlds biggest fruit bowl. By the end of the day a huge dent had been made in the cream cakes (well they did HAVE to be eaten!) and the fruit...well it can wait another day.

After a few months of feeling really uncertain in my job my boss has given me an offer I can't refuse. My science background and quite frankly, food-geekyness has impressed her so much she's asked if I'll help lead the Healthy Schools initiative. Healthy Schools is all about promoting the health and well-being of its pupils and staff through healthy lifestyle choices. I have a little troupe of 9-11 year old grow-your-own wannabes and after half term will be launching a parents & child cookery club, Jamie O eat your heart out. We'll ignore the cream cakes and chocolate in the staffroom, they are a well earned treat!

Tonight I wanted a quick and easy tea, plus we had quite a bit of stuff needing to be used up. I'm also thinking about making pizza in one of the first cookery classes. Initially it wasn't meant to be stuffed crust, but Hubby rolled the dough out a bit too big and it wouldn't fit on the baking tray so folded the edges over on top of some of the cheese. Well if Pizza Hut...sorry Pasta Hut can stuff their crusts, so can I.

Herby Stuffed Crust Pizza
Serves 2 very hungry people or 4 with a side

Base
500g strong white bread flour
2 tsp salt
2 tsp of yeast (or 1 sachet of fast-action yeast)
2 tbsp olive oil
2 tsp sugar
300ml warm water ( 1/3 freshly boiled, 2/3 cold water)
1 tbsp mixed herbs

Sauce
1 can (400g) chopped tomatoes
2 garlic cloves, minced
1 tbsp olive oil
pinch of sugar

Topping

1 block pizza mozzarella (you can use any cheese you want)
any other toppings you want!
olive oil
basil leaves (optional)

If you are NOT using fast-action yeast prepare yeast with the warm water & sugar and leave for 15 min to froth.

1) Mix together flour, salt, herbs and fast-action yeast (if using).

2) Stir olive oil into the warm water/sugar mix. Pour the liquid slowly into the flour, stirring constantly until well combined. It should form together to make a soft, slightly sticky dough.

3) Knead dough on a floured surface for 10 min. If using a mixer, use dough hook and knead for 2 min. Place in a lightly oiled bowl, cover and leave to prove in a warm, draft-less place for 2 hours (or until dough has doubled in size).

4) In a small saucepan simmer all of the sauce ingredients for 10-15 min until you have a thick sauce.

5) Preheat oven and the biggest baking tray you can find to 250oc (or the hottest your oven will go). Roll out the dough and place on the hot baking tray. Place a row of cheese about an inch in from the edge of the dough. Fold the dough over the cheese.

6)Spread the sauce evenly over the dough base then sprinkle over the cheese and any other topping you want. Drizzle with olive oil. Bake for 8-10, until crust is golden brown and cheese is bubbling.

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