You can't beat piping hot cheese and tomato on a thin, crispy pizza base – this version is ready in just 35 minutes
Ingredients
- 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
Method
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Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray. Mix the flour, yeast, ΒΌ 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.
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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.