Description
My version of a classic Margherita pizza – keeping it simple with sweet tomato sauce, fresh basil and creamy mozzarella!
Ingredients
Units
Scale
For the Pizza dough:
- 1 teaspoon packet dry yeast
- 300 g strong white bread flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 200 ml warm water
For the sauce and topping:
- 100 ml passata
- A handful of fresh basil leaves
- 1 clove of garlic, crushed or minced
- 40 g parmesan, grated
- 125 g ball of mozzarella
Instructions
- Mix the passata, some basil leaves and crushed garlic in a small bowl and set aside to sit while you make the dough.
- Put the bread flour in a large mixing bowl and stir in the yeast and salt.
- Make a well in the middle and pour in the olive oil and 200ml of warm water. Mix until you have what will be a soft and fairly sticky dough.
- Liberally dust a clean bit of work surface with flour. Turn the dough out and knead for 10 minutes until smooth and elastic.
- Put in a bowl and cover. Leave to rise in a fairly warm place for about 20 minutes.
- Preheat the oven to 220°C / fan 200°C / 425°F.
- Stretch the dough out to cover a pizza tray and cover with a clean tea towel. Leave for 10 minutes.
- Spread the sauce over the base with the back of a spoon. Top with the mozzarella, a few basil leaves and any extras that you like and then sprinkle over the parmesan.
- Bake for 12-14 minutes until lightly golden and the cheese is melted.
- Prep Time: 45 minutes
- Cook Time: 14 minutes