Step #1
Mix the dough as directed on the pack reducing the water to 310ml and adding either the extra oil or Pesto.
Step #2
Add olives and/or herbs into the dough or substitute Pesto for olive oil if desired.
Step #3
Line an 8" - 9" (20 - 23 cm) cake tin with a little oil and add the tomato slices, olives, onion, mushroom or left overs from the fridge making a symmetrical pattern then pop the dough on the top.
Step #4
Cover with an oiled plastic sheet or damp tea towel and place in warm place for 25 - 30 minutes or until doubled in size.
Step #5
Bake in a pre-heated oven at 230°c (450°f) gas mark 8 on a lower shelf for 15 - 20 minutes or until golden brown.
Step #6
Tip out the loaf and put it back in the tin - upside down/tomato side up then return to the oven for a further 10 - 15 minutes approx. until the dough around the tomato is completely baked.
