PIZZA MARGHERITA X 2

Ingredients Utensils

Base Baking sheet
250g strong (bread) white flour Mixing bowl
150g tepid water Spatula/wooden spoon
½ teaspoon instant (fast action) yeast 30 cm pizza pan
1 teaspoon salt
1 tablespoon olive oil + extra for drizzling

Topping
75g Passata
1 teaspoon dried oregano + extra for sprinkling
1 clove garlic
125g ball Mozzarella
Handful of cherry tomatoes
Parmesan cheese
Salt and pepper
Few leaves of fresh basil (optional)

MAKE THE BASE.
Measure the water and olive oil into a mixing bowl. Then add the flour, yeast and salt. Mix quickly with a spatula or wooden spoon.
Smear a little olive oil onto the worktop and tip out the dough. Knead for about 5 minutes until smooth and elastic. Form into a ball. Cover and leave to rest while you make the topping.
MAKE THE TOPPING
Put the Passata into a bowl and add the crushed garlic and oregano. Season with salt and pepper
Drain the mozzarella cheese and dry with paper towel. Either slice or break up into chunks
Wash and dry the cherry tomatoes. Cut into halves
Grate the Parmesan cheese
PREHEAT THE OVEN TO 240c FAN 220c GAS 8
Put an upturned baking sheet into the oven to heat up

ASSEMBLE THE PIZZA
Lightly oil the worktop and roll out the pizza very thinly (about 25cms across). Lift onto the pizza pan.
Spread the tomato sauce over the pizza with the back of a spoon. Top with mozzarella and cherry tomatoes. Sprinkle with some more oregano and drizzle with olive oil.
Put the baking tray/pizza pan on top of the preheated oven tray and bake for 15-20 minutes or until the topping is bubbling and golden brown and the base looks crispy.
Sticky Tips
1. This is a recipe for a quick pizza. Because the base is really thin you don’t need to leave the bread dough to rise. If the dough is too wet then just add a bit more flour.

2. You need to be quite firm when rolling the dough out as the “gluten” in the dough makes it elastic. If you have difficulty in rolling out, just let the dough rest on the worktop for 10 minutes and try again. It should have relaxed quite a bit in this time.

3. Only use a little sauce and topping so that the pizza base doesn’t get too wet.

4. Instead of Passata try a small can of tomatoes blitzed in a food processor or tomato paste mixed with a little olive oil. (Use sun-dried tomato paste as regular tomato paste tastes bitter).

5. To see this pizza being made watch the video www.bbcgoodfood.com/videos/1027/making-pizza

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