Grandma's pizza

Mum used to make this for me and your Uncle Dom back in the 1970s, when the world was orange, brown and lime green.

I wasn't sure if you'd like it, but you ate loads. I suspect if I make it next week you'll hate it - that's three-year-olds for you.

You'll need:

4oz self-raising flour and 4oz wholemeal flour (I didn't have any wholemeal today, so I just did everything with the self-raising. Shame, because it gives it a really nice, nutty taste.)
a pinch of salt
1 teaspoon of baking powder
2oz butter (or margarine, if you're going for that 1970s wholefood feel)
4-5 fl oz milk

For the topping:

1 large onion, chopped
1 clove of garlic, finely chopped
1 tin of tomatoes
1 tablespoon tomato puree
2 bay leaves
a large tin of pilchards/sardines in tomato sauce
oregano, salt and pepper
grated cheese

To make the base, measure out the flour, salt and baking powder into a bowl, and rub in the butter. Mum's original recipe said to sift the flour, but I rarely do. Once all the butter has been rubbed in, mix to a firm dough with the milk. Add 4fl oz and then see - you might need a little more, but then again you might not.

Give the base a good knead, and then press onto a rectangular baking tray. You can roll it out if you're feeling fancy, but to be honest you can just push the dough out with your hands.

To make the topping, lightly fry the onion and garlic in a little olive oil, until they've softened. Add the tomato puree, tin of tomatoes, bay leaves, oregano and black pepper, and leave to simmer for 20 minutes or so, until they've cooked down to a sludgy mass.

Stick the oven on - my original instructions say Gas Mark 5 or 375 degrees F. I have no idea what that is in centigrade, but about 180 degrees C worked fine today.

Mash the sardines, and add to the tomato sauce. Spread over the dough base (don't worry if there's a bit too much topping - that's a marvellous state of affairs because you can have the rest on toast for lunch the next day), and sprinkle the grated cheese (lots) on top.

Bake in the oven for 30-35 minutes, depending on how hot Gas Mark 5 actually is.