Infinity Blu Dental

PIZZA MARGHERITA

  • Servings: 2 pizzas, serves 4
  • Difficulty: Medium
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Ingredients

FOR THE BASE
  • 300g / 10oz strong bread flour
  • 1 tsp instant yeast (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for drizzling
FOR THE TOMATO SAUCE
  • 100ml / 3fl oz passata
  • handful fresh basil or 1 tsp dried
  • 1 garlic clove, crushed
FOR THE TOPPING
  • 125g / 4oz ball mozzarella, sliced
  • handful grated or shaved parmesan
  • handful of cherry tomatoes, halved
TO FINISH
  • handful of basil leaves

Directions

  1. To make the base, put the flour into a bowl then stir in the yeast and salt. Make a well, pour in 200ml / 7fl oz warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover and set aside.
  2. Mix the passata, basil and crushed garlic together, then season to taste.
  3. If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
  4. Heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp.
  5. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

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