Try this recipe from The Great British Bake Off winner John Thwaite's new cookery book, Perfect Plates In 5 Ingredients.

(Makes 1 large pizza)

175g self-raising flour, plus extra for dusting
2tbsp hummus
4 roasted peppers from a jar
100g Dolcelatte cheese
2tsp sweet chilli dipping sauce
Sea salt flakes
150ml water
Olive oil


Preheat the oven to 260C/240C fan/gas mark 10, and place a pizza stone or a strong, large baking sheet in the oven to get hot. Toss together the flour with 3g of salt, then add the water and a glug (about one tablespoon) of olive oil. Bring together into a dough, and knead for a couple of minutes until smooth. Ball up the dough and leave it in the mixing bowl to soften for 20 minutes, at room temperature.

Once the dough has rested, lightly flour the worktop and roll out into a large, thin circle - if the base is left too thick, it won't crisp up and will stay doughy and soggy.

Slide the pizza base onto a well-floured baking sheet. Spread the hummus over the pizza base, then tear the peppers into long strands and scatter them over the top. Crumble on the Dolcelatte, then slide the pizza onto the hot pizza stone or baking sheet and cook for seven to 10 minutes, until slightly coloured and very crispy around the edges.

Drizzle the baked pizza with the chilli sauce and serve. You can slice this into neat portions with a pizza wheel, but I like to embrace its flatbread origins and just tear off pieces.

  • Perfect Plates In 5 Ingredients by John Whaite is published by Kyle Books, priced £18.99. Available now