Margherita pizza

A thin homemade base with tomato, mozzarella and basil. Makes 2 pizzas.

• 300 g strong bread flour
• 1 tsp instant yeast
• 1 tsp salt
• 1 tbsp olive oil
• 100 ml passata
• 1 handful basil, for sauce
• 1 garlic clove, crushed
• 125 g mozzarella, sliced
• 1 handful parmesan, grated
• 1 handful cherry tomatoes, halved
• 0 basil leaves, to finish
• 200 ml warm water

1. Mix flour, yeast and salt, then add oil and 200ml warm water. Knead for 5 minutes. Cover while preparing toppings.
2. Combine passata, garlic and basil. Divide dough into two and roll each into a thin 25cm circle on a floured tray.
3. Spread with sauce; add cheeses and tomatoes. Drizzle with oil. Bake each pizza on its tray over a preheated baking sheet at 240°C (220°C fan) for 8–10 minutes, until crisp. Finish with basil.

Inspired by a Good Food recipe · Photo: Mario56, CC BY-SA 3.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Margherita_Originale.JPG)