Ingredients

For the dough

220g self-raising flour 

220g Greek or soya yoghurt 

½ tsp baking powder (optional) 

For the topping

1 tin of chopped tomatoes, blended (or 1 jar of passata)

1 ball of mozzarella

Method 

For the dough

You can make your own self-raising flour using half a teaspoon of baking powder to every 150g of organic bread flour, and if you prefer to use plant-based yoghurt then soya will also work. Combine all the ingredients together until you have a soft dough. Shape this into a ball and cut in half. On a floured surface, roll each half of the dough out to the thickness of a pound coin.  

For the topping

Place your pizza base into an extremely hot ovenproof frying pan, spreading it out so the dough goes up the sides of the pan to form a crust. Cook for 1 to 2 minutes so the base gets crispy underneath, then start to add the toppings.

Make sure the tomato sauce is highly seasoned to taste, then spread a generous spoonful from the centre towards the edges in a smooth but not too thick layer. Tear over some mozzarella and add whatever other toppings you like.

By this stage, the dough should begin to bubble up as it cooks, so place the pan under an extremely hot grill for 2 minutes until the cheese melts and the crust becomes crispy and golden. Slide your pizza onto a board, slice it up however you like it and enjoy.

Reflection

I think with the hospitality industry there are so many mental health issues it’s about time we talk about and share all our issues. For me, cooking is the perfect way to focus and it gives you the opportunity to be creative, using your mind to its full potential.

Mark Tuttiett (@kooze)