While making the jam from the previous post here's the other things that I also made


Basic White Dough
7g scht of quick action dried Yeast or if using fresh yeast 15g
1/2pt (300ml)  luke warm water
1tbsp sugar
1lb strong white bread flour/'00' flour
1.5 tsp salt
2tbsp olive oil

To make the dough I use my mixing machine with a dough hook but you can make it by hand as well.
Sieve the flour into clean mixing bowl along with the salt.
In a jug mix the yeast, sugar olive oil with the water and leave for a few minutes
add the liquid to the flour on a very slow speed to begin with.
Increase to a moderate speed as the dough begins to form continue on this speed until the dough is smooth and springy to the touch. I tend to knead by hand for about 5 mins before leaving the dough to rest. Cover with a damp tea towel but I find in my kitchen it works better if a use a plastic bag or clean shower cap. Leave to rest for about 2.5hrs or until doubled in size. Knead lightly to knock out the air, the dough is now ready to be used or you can wrap in clingfilm and store in the fridge til ready to use.
This dough will give you 3 medium size bases or four small bases.
I find its better to roll out the dough about 20/30mins before you are ready to cook but do not leave the dough hanging about any longer than this.
Once rolled you are ready to top with whatever you like
For the base
Classic tomato and basil sauce
Romesco Sauce (red pepper based rather than tomato)
Red or green pesto
Garlic and herb butter
Curry paste for an Indian inspired pizza toppings
Roasted garlic and coconut milk (good for vegans but also great for making a thai inspired pizza topping, if you add coriander, lemongrass and chill when blending the garlic and coconut milk together. Then top with marinated chicken or seafood) It really does work!!!
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This dough recipe will also give you a medium sized loaf or 8 rolls these are perfect for burgers and lunches or you can make 16 dinner rolls.
About five minutes before you finish cooking them in the oven, egg wash the top and sprinkle with sesame seeds, poppy seeds, oat flakes, herbs etc to give you different look.
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Curry Sauce
A staple in my fridge and last for a about 1 week or you can freeze it for about 2 weeks but I never get past the next day once its made

2medium Onions finely chopped
8/9 gloves of garlic peeled
3inch piece of ginger peeled should be about the same in weight as the garlic
5 medium size chilli (the ones i get are moderately hot so i tended to use the whole chilli but you can deseed them or leave them out completely if you want a really mild sauce. For extra hotness you can increase the amount used to your liking)
1tsp turmeric powder
1tsp ground cumin seeds
1tsp ground coriander seeds
1 tin chopped tomatoes or 2tbsp tomato concentrate mixed with about 1/3pt or cup of water
or you can use about 8 med fresh tomatoes finely chopped(will take longer to cook)

Fry the onions on a high heat in a tbsp of oil for a few minutes, lower the heat to the lowest setting on you stove while you blend the garlic, ginger and chillies to a fine paste and add to the onions, turn the heat up high for about a minute while stirring to prevent browning and sticking, lower the heat down to low again and cook for about 20mins, continue to stir as required so nothing burns or sticks
Add the dry spices and cook for another 10/15mins ensuring the spices do not burn as this will affect the taste of the sauce, you can use water or tomato juice to prevent this.
Add the tomatoes and continue cooking on low heat until you have a paste like mix, you may need to add water occasionally to prevent the mix sticking and you will need to stir regularly as well.
You can blend the mix to a puree and then finish off the cooking, I however prefer to cook it on the stove as that allows me to control the texture of the sauce.
Once cooked you can bottle the sauce and put it the fridge for when required.
To use the sauce:
Brown the meat, add the sauce and leave on low heat til the meat is cooked. For beef/lamb curry you may need to add a touch of water as the meat requires longer to longer.
For fish and Seafood, add straight to the sauce, heat on low til the seafood or fish is 90% cooked. As it will continue cooking when off the heat and you don't want to overcook.
For vegetables you can use cooked or uncooked, just add the sauce and either re-heat or cook til the vegetables are done.

Always finish off any curry with freshly chopped coriander.