Ingredients
FOR THE BASE- 300g / 10oz strong bread flour
- 1 tsp instant yeast (from a sachet or a tub)
- 1 tsp salt
- 1 tbsp olive oil, plus extra for drizzling
- 100ml / 3fl oz passata
- handful fresh basil or 1 tsp dried
- 1 garlic clove, crushed
- 125g / 4oz ball mozzarella, sliced
- handful grated or shaved parmesan
- handful of cherry tomatoes, halved
- handful of basil leaves
Directions
- To make the base, put the flour into a bowl then stir in the yeast and salt. Make a well, pour in 200ml / 7fl oz warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover and set aside.
- Mix the passata, basil and crushed garlic together, then season to taste.
- If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
- Heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp.
- Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
