Mozzarella and basil pizza
YOU WILL NEED
For the gluten-free base 400g gluten-free bread flour 2 tsp golden caster sugar 2 tsp gluten-free baking powder 1 tsp fine salt 1 heaped tsp xanthan gum 5 tbsp olive oil For the sauce and topping 2 tbsp olive oil 1 small onion, finely chopped 400g tin chopped tomatoes
2 tbsp tomato purée 1 tsp caster sugar ½ small bunch of fresh basil, leaves shredded 2 x 125g balls buffalo mozzarella
DIRECTIONS
■ To make the bases, mix the flour, sugar, baking powder, salt and xanthan gum in a large bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick paste, add 20ml warm water if the dough feels dry. Store in an airtight container in the fridge for up to 24 hours before using.
■ To make the sauce, heat the oil in a saucepan and cook the onion with a pinch of salt for 10 minutes over a low heat. Add the tomatoes, purée and sugar, and bring to a gentle simmer. Cook, uncovered, for 25-30 minutes until thick, stirring regularly. Season to taste and stir through the basil. Allow to cool a little.
■ Heat the oven to 220°C/Fan 200°C/Gas Mark 7 and put two baking sheets inside. Lightly flour two more baking sheets. Split the dough in two and flatten with your fingers to form two 20-25cm discs on the sheets.
■ Cover the bases with a thin layer of the tomato sauce and torn mozzarella. Place the baking sheets on top of the ones in the oven and cook for 8-10 minutes until crisp around the edges.
Recipe and image courtesy of BBC Good Food, bbcgoodfood.com