Breakfast Pizzas

Base:
50g/2oz KELLOGG'S ALL-BRAN
6 tablespoons milk
45g/ 1 1/2 oz margarine or low fat spread
100g/4oz self raising flour sifted with
50g/100g /2/4oz teaspoons of baking powder
75g/3oz Cheddar cheese, grated
Salt and pepper

Toppings:
1 x 425g/1 x 15oz tin tomatoes, chopped and drained of excess juice
75g/3oz button mushrooms, sliced
25g/1 oz onion, chopped
4 rashers lean bacon, derinded and chopped
2 tablespoons tomato puree
75g/3 oz Cheddar cheese, grated

Make the bases and the topping for these pizzas separately. Freeze them and use as required.

Mix the ALL-BRAN and milk together and leave to soak for 5 minutes. Rub the margarine into the flour, until the mixture resembles fine breadcrumbs. Stir in the cheese, seasoning and soaked ALL-BRAN.

Mix to a firm dough. In small saucepan, mix together the remaining ingredients except the cheese. Heat gently and simmer for 3 minutes.

Divide the dough into 4 and roll each piece into a circle 11 1/4cm (4") in diameter. Place each dough circle on to a baking tray. Spread equal amounts of the tomato mixture over each dough circle, sprinkle the remaining cheese on to the tomato topping and bake in a preheated oven 200°C, 400°F, Gas Mark 6, for 15-20 minutes or until the bases are firm and the tops bubbly and cooked.