Fancy a takeaway?
Serves 4 1kg (2lb 4oz) strong white flour 1tbsp salt 2x7g sachets of dried yeast 1tbsp sugar Olive oil 2 garlic cloves, finely sliced 1 bunch of fresh basil, leaves picked, stalks chopped 2x400g tins chopped tomatoes 1 small red onion, finely sliced 40g (1½oz) sliced pepperoni 1 ball of mozzarella, torn into pieces 120g (4¼oz) watercress Balsamic vinegar Make the dough a few hours ahead. Put the flour and salt in a large bowl and make a well in the centre. Dissolve the yeast in 700ml (1¼pts) tepid water with the sugar. Stir until it starts to froth, then pour into the well in the flour. Using your hands, mix until you have a soft dough, adding a little more water if needed. On a floured surface, knead the dough for about 5 minutes, until it’s smooth and elastic. Place in a lightly oiled bowl, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about an hour.
Meanwhile, make a tomato sauce: fry the garlic with the basil stalks until golden, then add the tomatoes and simmer over a medium heat for 4-5 minutes, till thickened. Cool, then blitz in a blender and set aside. You will use a little today so freeze the rest for next time.
When you’re ready to cook, preheat the oven to full whack. Knock the air out of the dough and divide into two pieces. Freeze one and roll the other into two 30cm-40cm (12in-16in) circles. Transfer the pizza bases to two lightly oiled baking sheets and spread with a thin layer of tomato sauce.
Scatter with onion and pepperoni, then dot with mozzarella. Drizzle with a little oil and bake 10-15 mins, until crisp. Remove; scatter with basil leaves. Dress the watercress with olive oil and balsamic, season and serve with your delicious hot pizza.