Mix the flour and yeast, salt and sugar, with enough water to make a loose dough.
Cover with a plate and leave to rise. This can be done overnight or left all day. Or it will take about an hour. The flavour will develop the longer you can leave it, you even leave it, covered, in the fridge for 2 or 3 days.
About an hour before you want to eat, knock the dough back by scooping it out onto the work top. Divide into 2 pieces. Shape each piece into a pizza shape, which will be about the size of a small dinner plate.
Leave to rise again for half an hour, uncovered.
Spread the tomato puree on the base.
Sprinkle over the sliced onions and garlic.
Sprinkle over the peas.
Distribute the olives
Dot over the cream cheese
Drizzle a little oil over the whole lot
Bake at Gas 7 / 425F / 220C / 200C fan for 30 minutes, or until the crust edges are golden and serve immediately.
Leave off the tomato puree for a white pizza.
Or omit the black olives if making for people who don't like them.
Replace the olives with a few shreds of chicken or beef
Replace the peas with sweetcorn
Add a few mushrooms, best to cook them through first to get rid of the water.
Try mixing the tomato puree and cream cheese together before spreading on the base