200g strong white flour
7g sachet dried yeast
salt and ground black pepper
400g tin chopped tomatoes
1 garlic clove
1tsp tomato ketchup
200g mozzarella, drained and sliced
2-3 pitted black olives, cut into small pieces
4 cherry tomatoes, halved
4 slices of red pepper
100g strong Cheddar cheese, grated
For the pizza dough, place the flour, yeast and 1tsp salt in a large bowl, stir in 180ml water along with 1tbsp olive oil. Mix until it comes together in a ball, then turn out on a lightly floured work surface. Now you need to knead the dough to make it silky smooth and lump free. Do this by pushing the dough away from you with palm of your hand, then folding it back on itself, repeat this process until you smooth. Return the dough to the bowl, cover with cling film and leave to rise in a warm place for at least an hour.
Meanwhile, tip the tomatoes into a pan with the crushed garlic clove, ketchup and a splash of oil. Bring to the boil, then bubble for 10-15min or until thick and reduced. Set aside to cool.
When the dough has risen and puffed up, turn out onto a lightly floured work surface. Divide the dough into four even sized pieces and with a rolling pin, roll them out to make four ovals. Place on lightly oiled baking sheets.
Then spoon the tomato sauce over the top quarter of the oval to make Father Christmas's hat. Arrange the mozzarella slices along the bottom edge of the hat. Below the hat place two pieces of black olives for the eyes, two tomato halves for the cheeks and a pepper slice for his mouth. Sprinkle the grated cheddar over the bottom part of the pizza and around his mouth to make his beard and moustache.
Cook at 220C for 10-15min or until golden and bubbling. Serve immediately.