MARGHERITA PIZZA

Pizza base ingredients

• 2 cups (300g) strong (baker’s) flour

• 7g sachet dry active yeast

• 1 tsp caster sugar

• 1 tsp salt

• 1 tbsp olive oil

Topping ingredients

• 100ml tomato passata or puree

• 1 garlic clove, finely chopped

• 100-150g mozzarella, sliced

• 2 tbsp freshly grated parmesan

• 12 cherry tomatoes, halved

• Basil leaves, torn

• Extra virgin olive oil, to drizzle

Method

1. For the pizza bases, sift flour into a large bowl and stir in yeast, sugar and salt. Make a well in the centre. Combine oil with 200ml warm water and add to dry ingredients. Bring together with your hands, then turn dough out onto a floured surface. Knead for 5 minutes by hand until the dough is smooth.

2. Lightly grease a clean bowl with olive oil, add dough and cover with a tea towel. Set aside in a warm place (around 30°C) to prove for 1 hour or until doubled in size.

3. Preheat oven to 240°C. Knock back the dough by punching it to remove air and divide into 2 balls. Roll out dough on a floured surface until you have 2 thin pizza bases, approx 25cm in diameter. Carefully transfer to baking sheets and place on pizza stones or trays.

4. Combine passata and garlic and spread over pizza bases, leaving a 2cm border. Divide the slices of mozzarella between bases, then scatter with parmesan and eight cherry tomatoes (cut side up). Drizzle with olive oil and bake for 8-10 minutes until cheese has melted and the pizza bases are crisp.

5. Add basil and remaining cherry tomatoes and drizzle with a little more olive oil, serve immediately.