Prep: Under 30 mins · Cook: Under 10 mins · Serves: 2 · Vegetarian

The full version of Neetu's pizza, dough and all. Yeast dough that comes together in one bowl, Tomato & Pineapple Chutney straight on the base instead of tomato sauce, your toppings of choice, and a finishing drizzle of Chilli Chutney oil. Two chutneys, one pizza, no takeaway menu required.

Why you'll love this

• Proper homemade pizza, dough and all

• Two chutneys doing two jobs (sauce and finishing oil)

• Skips the tomato sauce step entirely

• Adapts to whatever toppings you've got

• A weekend project, not a weeknight rush

Ingredients

For the dough

• 1 cup warm water (45°C / 110°F)

• 1 sachet (¼ oz) active dry yeast

• 1 tsp white sugar

• 2½ cups bread flour

• 2 tbsp olive oil

• 1 tsp salt

For the chilli chutney oil

• 2 tsp Mama Sood's Chilli Chutney

• 4 tbsp olive oil

To build

• Mama Sood's Tomato & Pineapple Chutney, for spreading

• Toppings of your choice (mushrooms, peppers, red onion, mozzarella, fresh basil)

Method

• Preheat the oven to 230°C / 450°F / gas mark 8 and lightly grease a pizza pan.

• Pour the warm water into a large bowl. Stir in the yeast and sugar, and leave to stand for around 10 minutes, until creamy and bubbling on the surface.

• Add the flour, olive oil and salt to the yeast mixture. Mix until smooth, by hand or with a stand mixer fitted with a dough hook. Let the dough rest for 5 minutes.

• Turn the dough out onto a lightly floured surface and roll or press into a 12-inch circle. Transfer to the prepared pizza pan.

• Spread a generous layer of Tomato & Pineapple Chutney across the base, leaving a thin border for the crust.

• Add your toppings.

• Bake in the preheated oven for 15 to 20 minutes, until the crust is golden and the toppings are bubbling.

• While the pizza bakes, mix the Chilli Chutney with the olive oil in a small bowl until well combined.

• Remove the pizza from the oven and let it cool for 5 minutes. Drizzle with a few drops of the Chilli Chutney oil, slice and serve.

Serving suggestion A whole pizza split between two with a sharp green salad. Cut into smaller squares and put out as party food. Or pair with garlic bread for a proper sit-down.

Mama's tip Get the dough properly hydrated before you start working it. The yeast needs the full 10 minutes to bubble up and turn creamy, and the dough needs the 5-minute rest to relax before you roll it. Skip either step and you'll end up with a base that fights you when you stretch it and tightens up in the oven instead of crisping.

About the chutneys Two chutneys, two distinct jobs. Mama Sood's Tomato & Pineapple Chutney goes straight on the base and replaces the tomato sauce, with the pineapple already cooked in so it doesn't sit on top in awkward chunks. Mama Sood's Chilli Chutney goes into the finishing oil, drizzled over the hot pizza for fresh green heat that lifts every slice. The first sets the foundation, the second wakes it up at the end.