Simple, cheap and as quick as heating a tin of soup.
Ingredients
1 tin tomatoes
1 tin kidney beans
2 cloves garlic (crushed)
1 tsp. mixed herbs
A pinch of salt and pepper
A pinch of sugar
A dash of vegetarian Worcestershire sauce
Method
Puree the tomatoes in a blender.
Drain and rinse the kidney beans.
Put all of the ingredients in a saucepan and bring to the boil.
Simmer for 5 minutes.
Smush up the kidney beans with a potato masher.
Ingredients
For the base:
200g plain flour
7g easy-blend dried yeast
1 tsp. sugar
1 tsp. salt
125ml warm water
Olive oil (to grease the pan)
For the topping:
1 x 400g tin chopped tomatoes (well drained)
1 tsp mixed herbs
1 tbsp. vegetarian pesto (see recipe)
Grated cheese (I used mature Cheddar)
Salt and Pepper, to taste.
Method
Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray. Mix the flour, yeast, salt and the sugar in a bowl, then stir in the water. Bring the mixture together, knead until smooth, then press into the oiled tray.
Mix the drained tomatoes, mixed herbs, pesto and salt and pepper together in a large bowl. Spread over the base and top with the grated cheese.Bake for 15-20 mins or until cooked through.