Tomato And Olive Pizza

225 g/8 oz wholemeal pizza dough
Topping:
1 tablespoon polyunsaturated vegetable oil
275 gilt) oz onions, peeled and chopped
350 g/12 oz tomatoes, skinned and chopped
1/2 teaspoon oregano
1 tablespoon tomato purée
511 g/2 oz Cheddar cheese, grated
salt
freshly ground black pepper
15 black olives, halved and stoned

On a lightly floured surface, roll out the dough to a 20 cm/8 inch diameter circle and carefully transfer it to a large greased baking sheet. Preheat the oven to hot (220 °C/425 °F, Gas Mark 7).

To make the topping, heat the oil in a non-stick frying pan, add the onions and gently fry for about 5 minutes until soft. Stir in the tomatoes and oregano and cook rapidly for I)) minutes or until thick. Season and add the tomato pur6e.

Spread the mixture over the pizza base to within 1 cm/1/2 inch of the edges. Sprinkle over the cheese, then arrange the black olive halves on top. Cook in the oven for 12 minutes until the base is cooked and the cheese golden brown.

SERVES 4 to 6