Pizzas are virtually a staple food now and can be tasty, nutritious, and versatile – especially if made at home. This is the classic Margherita with a simple cheese and tomato sauce topping. It’s lovely with a handful of wild rocket strewn over just before serving or before baking, add any extra toppings you like, such as anchovies, olives, ham, mushrooms, or roasted vegetables.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 oz (225 g) strong white bread flour||1 tsp dried oregano|
|1/2 tsp salt||4 1/2 oz (125 g) buffalo mozzarella cheese, thinly sliced|
|1 tsp caster sugar||3 large tomatoes, sliced|
|1 tsp fast-action dried yeast||1 tbsp olive oil|
|1 tbsp olive oil plus extra for greasing||freshly ground black pepper|
|4 fl oz (120 ml) hand-hot water||few fresh basil leaves torn into small pieces|
|6 tbsp home-made tomato sauce or the best you can buy|
Oil a large pizza plate (about 12 in/30 cm in diameter) or a large baking sheet.
Put the flour in a food processor with the salt, sugar, yeast and oil. Run the machine and add the water to form a soft but not sticky dough. Continue to run the machine for 1 minute to knead it. Alternatively, mix the ingredients together in a bowl with a knife to form a dough then turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Roll out the dough so that it is about 12 in (30 cm) in diameter. Transfer to the pizza plate or baking sheet and leave in a warm place to rise for at least 20 minutes.
Preheat the oven to 425°F (220°C, gas 7).
Spread the tomato sauce over the dough ensuring it doesn’t quite reach the edge. Arrange the slices of cheese on top and sprinkle with oregano.
Top with the slices of tomato and drizzle with oil and season with pepper.
Bake in the oven for about 20 minutes, until crisp and golden around the edges, the cheese has melted, and everything is sizzling.
Add a scattering of basil leaves on top.
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