Briony Williams’ Elephant Pizzas
- 350g plain flour, plus extra for dusting
- 7g easy-bake yeast
- 1tbsp vegetable oil
- 6 tbsp passata
- 60g reduced-fat cheese, grated
- 2 black olives, halved
- 2 pineapple rings, halved
- ½ red pepper, deseeded and sliced
Preheat the oven to 200C/180C Fan/Gas 6.
Put the flour in a mixing bowl. Add the yeast, the oil and 215ml warm (not hot) water, then mix together with your hands to form a dough. Knead until smooth.
Split the dough in 2 and reserve a small piece from each half for the trunk.
On a floured surface, roll 1 of the dough halves into a circle about ½cm thick. Spread over half the passata, then sprinkle on half the cheese.
Add 2 olive halves for eyes, and 2 of the pineapple ring halves for ears.
For the trunk, roll 1 piece of the reserved dough into a sausage shape. Put it on the pizza and score lines across it for a wrinkly effect. Add 2 red pepper slices below the trunk as tusks.
Repeat steps 4-6 with the remaining ingredients to make another pizza, dividing any leftover slices of pepper between the 2 pizzas as extra decoration.
Bake the pizzas on a baking tray for 10-15 mins until the cheese has melted, then serve immediately.