FRESH TOMATO PIZZA

PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4

½ cup (130g) bottled tomato

pasta sauce or passata

400g mixed baby heirloom tomatoes,

chopped coarsely

150g buffalo mozzarella, torn 1 tablespoon olive oil

2 teaspoons balsamic vinegar

1 clove garlic, chopped finely 1 tablespoon pine nuts, toasted

¼ cup loosely packed small fresh

basil leaves

¼ cup (20g) shaved parmesan

PIZZA DOUGH

1½ cups (225g) “00” flour, bread

flour or plain flour

1 teaspoon (4g) dried yeast 1 teaspoon caster sugar 1 teaspoon fine table salt 1 tablespoon olive oil

½ cup (125ml) warm water,

approximately

1 Make pizza dough.

2 Preheat oven to 240°C/220°C fan. Grease two pizza trays; place in heated oven.

3 Divide dough in half; roll each half on a floured surface into 15cm x 40cm ovals. Place dough on trays; spread with pasta sauce.