Ingredients
- 80g strong white flour
- 80g strong brown flour
- 1 tsp. (7g) fast acting yeast
- 100-120ml warm water
- Pinch of salt
- 1 tin of chopped tomatoes
- 2 tbsp. tomato puree
- 1 tsp. dried oregano
- 70g frozen peas, cooked and drained
- 125g asparagus spears, ends chopped off and halved lengthways
- 80g courgette, sliced thinly
- 125g light mozzarella cheese
- 45g extra mature cheddar grated
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