* 2 tsp active yeast
* 1 tsp sugar
* 1/2 tsp salt
* 1 tbsp olive oil
* 125 ml (4 fl oz) warm water
* 185 g (6 1/2 oz) strong white plain flour (plain white flour)
* 1 egg, lightly beaten

* 1 tbsp tomato puree (paste)
1/4 tsp garlic puree (paste)
* 1 tbsp red pesto

* 150 g (5 oz) mozzarella cheese, grated
* 1/4 red pepper (capsicum), de-seeded and cut in to strips
* 1 x 25 g (1 oz) pepperoni

1. In a small bowl, mix the active dried yeast with the sugar and salt. Stir in the olive oil and warm water. Leave to go frothy for 10 minutes. Sieve the flour into a large bowl. Make a well in the centre and mix in the yeast mixture using a wooden spoon. Add a little extra water, if necessary, to create a soft dough.
2. Transfer to a floured surface and knead until smooth (for about 5 minutes). Place the dough in a lightly oiled bowl, cover with a damp tea towel and leave in a warm place until doubled in size (about 50 minutes). To test whether the dough has risen enough, press two fingers into the dough and if the indentations remain, the dough is ready. Punch the dough down with your fist and knead again for a few minutes until the dough is nice and elastic.
3. Divide the dough into eight balls and divide each ball into two portions, roughly two-thirds and one-third. Roll the larger piece into a strip approximately 22 cm (8 1/2 in) long and coil for a shell. Roll the rest into a 14 cm (5 1/2 in) strip and make into the snail's body. Place on a greased baking tray, brush with egg and bake at 200°C/400°F/Gas Mark 6 for 10 minutes.
4. To make the topping, mix together the ingredients and spread on to the snail's shell. Cover with grated mozzarella cheese and cook for 5 minutes. Decorate to look like a snail with anttenae made from strips of red pepper and circles of pepperoni and serve.

Serves: 8 portions