This is a great time of year for family celebrations, writes Neven Maguire. This pizza bread is a big favourite in our house. The bread base is that bit thicker and we also make it every day in the restaurant. Feel free to vary the toppings, depending on what you fancy.

Pizza bread

Makes one 30cm x 23cm (12in x 9in) flat loaf

450g (1lb) strong white flour, plus extra for dusting

1 tsp salt

2 tsp fast-action dried yeast (7g/1/4oz sachet)

225ml (8fl oz) tepid water

1 tbsp rapeseed oil, plus extra for greasing

For the topping:

200g (7oz) tomato sauce

75g (3oz) mature Cheddar, grated

125g (4 1/2oz) basil pesto

2 tbsp chilli jam

  • 1. Sieve the flour into a large bowl with the salt and stir in the yeast. Make a well in the centre and pour in the tepid water and the oil. Mix to a smooth dough.
  • 2. Turn the dough out onto a lightly floured surface and knead for five to 10 minutes, pushing and stretching until smooth and elastic. Alternatively, use a food