ingredients:
- For the base:
*7g instant yeast
*1 tsp salt
*1 tbsp Olive Oil, plus extra for drizzling
- For the tomato sauce:
*1 tsp dried oregano
*1 garlic clove, peeled and crushed
- For the topping:
*drained and sliced
*2 tbsp Extra Virgin Olive Oil
*2 tbsp Parmesan cheese, grated
*10 basil leaves, torn
making:
1- To make the base, put the flour into a large bowl with the yeast and salt. Make a well in the center and pour in 200ml of tepid water with the olive oil. Using your hands, bring the mixture together until you have a soft wet dough. Turn the dough onto a lightly floured surface and knead for(5-10min) until smooth. Put into an oiled bowl and cover with a damp cloth.
2- Meanwhile make the sauce. In a saucepan, add the passata, oregano and garlic and season with salt and black pepper. Put over a low heat and cook for 10 minutes until you have a thick sauce. Set aside to cool. Divide the dough into two balls. Using a rolling pin, roll each ball into 25cm rounds.
Pre-heat the two baking trays in the oven.
Pre-heat the two baking trays in the oven.
3- Top the two pizza rounds with tomato sauce. Scatter each one with the sliced mozzarella cheese. Drizzle over 1 tbsp Extra Virgin Olive Oil and sprinkle with the Parmesan cheese. Put the pizzas onto the pre-heated baking trays and cook in the oven at 200°C/400°F/Gas Mark 6 for 8-10 minutes until golden brown and crisp.
4- Remove from the oven and drizzle over the remaining Extra Virgin Olive Oil and fresh basil leaves.
"Serve immediately".
0 commentaires:
Enregistrer un commentaire