Ingredients for dough:
450g bread flour
2 tsp instant dry yeast
1 tsp table salt
1 tbsp olive oil
330ml warm water
Rock salt, rosemary, cooked sweet potato cubes, rocket leaves, cooked red onion, egg, pesto
Preheat oven to 200°C. In a bowl mix all dry ingredients together and then add the oil and water.
Transfer the dough to a lightly floured surface and knead for five minutes to form a dough which is soft and elastic.
Place in a bowl and lightly oil the dough all over with a few drops of olive oil. Cover bowl with clingfilm and leave in a warm place to rise for one hour until doubled in size.
After an hour place on a baking tray or shallow dish and use a small rolling pin to spread the dough to fill the tray/dish.
Cover and leave to rise for a further 20 minutes. Then drizzle with few drops of olive oil and sprinkle with a pinch of rock salt and whichever topping you wish eg: rosemary, cooked sweet potato, cooked butternut squash, rocket leaves, cooked red onion, egg, pesto.
Bake in oven for 6-10 minutes or until lightly brown.