If you made my Heuvos Rancheros dish reserve and whizz up 2 tbsp of the sauce with 6 butter beans from a can which will serve as part topping for my easy to make pizza. If you didn't just use tomato puree with a quarter tsp hot paprika mixed in.
Mix 4oz SR flour, 1 tbsp oil and begin with 4 tbsp cold water mixing to form a dough. If you use wholemeal flour more water is required. When formed put into the fridge whilst you prepare the topping.
Place a 9" frying pan on high heat hob, brush with oil from the sundried tomatoes jar.
Meantime:
Thinly dice 1 small fresh tomato (no seeds) and top with a generous amount of white pepper.
Halve 6 green olives; thinly slice 2 sundried tomatoes coated in oil with capers (use about 4 capers); 2 tbsp any of your favourite grated cheese; measure out 1 tbsp good quality pesto (usually around £2 per jar) and 6 butter beans from a can.
Place the pastry dough in the middle of the frying pan, turn around to coat with the oil then press all around to expand the dough to fit the pan. It will become easier once the dough heats through. Careful with your fingers, use a plastic spatula if you need to as the dough becomes hotter.
Leave for 3 minutes checking that the underside is a nice golden colour.
Turn your grill on to the hottest setting.
Still using the hob, brush the pizza with oil and flip the pizza base over and cook another 2 minutes whilst spreading the topping evenly around in this order -
pesto, Heuvos Rancheros sauce mix, olives, butter beans, sundried tomatoes and capers, fresh tomatoes.
Sprinkle the grated cheese of your choice evenly over the pizza then put the pan under the hot grill to melt.
Just before serving sprinkle some dried basil over the cheese.
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