For the bread
500g bread flour
Heavy pinches of ground black pepper, salt, dried sage and dried parsley
1 large tsp of malt extract (30g)
270g water
Oil to coat the dough afterwards
8g dried baking yeast

For the topping
Sliced peppers
Sliced onions
Sliced courgette
30g malt extract
Grated Red Leicester cheese
Fresh basil

Knead all bread ingredients together gradually adding the water. Mix until smooth and elastic (roughly 10 minutes). Shape the dough into a ball, then chop into rough sized chunks, toss and coat the dough pieces in oil and place into your favourite baking tin. Brush the top with some warmed malt extract. Prove for 1 hour or until doubled in size. Pre-heat oven to 200°C. Gently fry the vegetables in malt extract until glossy and soft then set aside and allow to cool. When the bread has finished proving, place in the oven for 7 minutes until starting to brown. Remove, scatter vegetable toppings and place back in the oven for a further 5 minutes until the cheese has melted and is bubbling. Allow to cool.