Once you've mastered a basic dough and filling, there is so much room for experimentation with a treat as simple as this one.

It's not a difficult technique to master, and once you know how to do it, you can also use the basic dough recipe - omitting the cheese, and using plain butter - to make brioche-type loaves or rolls.

The basic dough can be kept overnight or for a few days, covered, in the fridge and used after bringing back to room temperature. You can use this dough simply pressed out evenly in a shallow tray ...

Once you've mastered Lorraine Pascale's basic pizza dough, vary the toppings according to your mood. Equipment and preparation: You will need a very large baking tray, or a 30cm/12in pizza plate.