Serves 4
Prep time: 1hr 30 mins (includes proving)
Cooking time: 15 minutes
Ingredients:
For the pizza base:
600g strong white bread flour
7g fast-action yeast
200-300ml warm water
2 tablespoon olive oil
Semolina, for baking
For the toppings:
125g mozzarella ball, grated or torn
Fresh basil leaves
For the tomato sauce:
2 tsp rapeseed oil
1 red onion, finely chopped
1 garlic clove, finely chopped
400g tin chopped tomatoes
2 tsp tomato puree
1 tsp mixed herbs
Pinch of cayenne pepper (optional)
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Method:
- Start with the dough: mix the flour and yeast in a large bowl, add the olive oil and stir in the warm water, gradually. Add more water if required.
- Bring the mixture to a sticky dough and on a lightly floured board, knead for 10 minutes, or until the dough is smooth and springy.
- Place the dough in a large bowl and cover with a clean damp tea towel. Keep in a warm place, away from draughts, for about an hour or until it has doubled in size.
- Next, make your tomato sauce: heat the oil in a small pan on a medium heat and add the red onion. When nearly soft, add the garlic for 1-2 minutes. Stir in the chopped tomatoes, tomato puree, mixed herbs and cayenne pepper (if using) and bring to a simmer. Cook for 10 minutes, until thickened.
- Back to the dough! Once the dough has risen, preheat the oven to 220°C / Fan 200°C / Gas Mark 7.
- Divide the dough into 4, shaping into a ball. Roll each ball out on a lightly floured board into a large circle around 30 cm wide (12”).
- Sprinkle a baking sheet with semolina and transfer the pizza to the sheet. Top with tomato sauce, leaving a border around the rim and top with the mozzarella cheese and basil leaves.
- Bake in the oven for 10-15 minutes, until golden. Serve with our coleslaw
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