Inspired by a recipe I read on GoodFood Magazine, I recreated this today.

I didn’t use their dough recipe because the Tastemade one I made last week works so well and I’ve got the measurements memorised.

I used olives and Italian flat leaf parsley, as well as semi sun-dried tomatoes and parmesan and mozzarella cheeses.

I must say, this one is a winner!

Next week I’ll make some more for colleagues but I’ll brush the sides with olive oil for more colour and flavour.