Your mission, should you choose to accept it, is dinner for two. Cook it from scratch. Using only raw ingredients. Your secret weapon? Sam Stern, teenage chef. Good luck.

PIZZA BASE:

450g/11b strong white bread flour
1 tsp salt
1 tsp caster sugar
2 x 7g sachet fast action dried yeast
300ml/ half pint warm water
2 tsps good olive oil

PIZZA TOPPING:

2 x 150g ball mozzarella
1 x 400g can chopped tomatoes
1 clove garlic – crushed
Few black olives
Salt and black pepper
Olive oil
A few leaves of basil

PREPERATION:

1) Sift flour and salt into a bowl. Add sugar and yeast.
2) Pour in water and olive oil. Work dough into a soft ball. Add a drop more water if needed.
3) Slap dough onto a lightly floured board. Punch. Pull. Thump and knead for two mins until soft and elastic.
4) Leave covered in a warm place for 1 hour or until doubled in size.
5) Lightly oil two baking trays. Divide dough into two equal balls and roll out flat. Leave covered on baking trays to rise again for 15 mins.
6) Preheat oven to 230 celsius/ 400 F/ Gas 6.
7) Mix garlic into chopped tomato, spread on base.
8) Chuck on sliced mozzarella, olives, seasoning. Drizzle with a little olive oil.
10) Bake 15-20 mins serve with a scattering of basil.

Copyright © 2007 Walker Books Ltd
Recipe from SAM STERN'S REAL FOOD, REAL FAST
Reproduced by permission of Walker Books Ltd, London SE11 5HJ
www.samstern.co.uk