Chick Pea, Mushroom and Leek Pizza from The Cook's Companion: A step-by-step guide to cooking skills

Ingredients

• Salt
• black pepper
• 50 g (2 oz) Feta cheese
• 2 tablespoons tomato purée
• 2 thin leeks, trimmed and sliced very thinly
• 125 g (4 oz) chestnut mushrooms, sliced thinly
• 1 teaspoon cumin seeds
• 2 tomatoes, chopped
• 2 cloves garlic, chopped finely
• 1 large handful fresh mint leaves, chopped finely
• 432 g (14 oz) can chickpeas, drained
• About 2 tablespoons olive oil
• 250 ml (8 fl oz) lukewarm water
• 1 sachet easy-blend dried yeast
• 3 teaspoons crushed sea salt
• 375 g (12 oz) strong plain flour