Ingredientsolive oil , for the tray200g plain flour7g packet easy-blend dried yeast1 tsp sugar125ml warm water85ml passata100g mozzarella , half grated, half chopped2 tbsp grated parmesan or vegetarian alternativesmall bunch basil , half chopped, half left wholeside salad , to serveMethodSTEP 1Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray. Mix…
- olive oil , for the tray
- 200g plain flour
- 7g packet easy-blend dried yeast
- 1 tsp sugar
- 125ml warm water
- 85ml passata
- 100g mozzarella , half grated, half chopped
- 2 tbsp grated parmesan or vegetarian alternative
- small bunch basil , half chopped, half left whole
- side salad , to serve
- STEP 1
Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray. Mix the flour, yeast, ¼ tsp salt and the sugar in a bowl, then stir in the water. Bring the mixture together, knead until smooth, then press into the oiled tray.
- STEP 2
Spread passata over the dough, leaving a thin border round the edge. Season the passata, then sprinkle with the chopped basil, the mozzarella and the Parmesan, and bake for 15-20 mins or until cooked through. Scatter with the remaining basil and serve with a side salad.
MAKE IT DIFFERENT
Tikka pizza: Scatter some cooked chicken tikka over the passata and replace the basil with coriander. For extra heat, add some chopped chill to, or try – Chorizo & olive pizza: Layer thin slices of chorizo over the passata and scatter with sliced olives.
Goes well with
Recipe from Good Food magazine, April 2012