Friday Night Pizza
INGREDIENTS: FOR THE PIZZA DOUGH
- 1tsp fast acting dried yeast
- 300g strong white bread flour
- 1 tsp salt
- Pinch sugar
- 1tbs olive oil
- 160ml water (slightly warm but not hot)
FOR THE TOPPING
- 350g jar crushed tomatoes or passata
- Pinch of salt
- Black pepper
- Few sprigs basil, leaves torn
- 1 ball fresh mozzarella
- Small handful fresh rocket leaves
- Parmesan shavings
- 1tsp fast acting dried yeast
- 300g strong white bread flour
- 1 tsp salt
- Pinch sugar
- 1tbs olive oil
- 160ml water (slightly warm but not hot)
FOR THE TOPPING
- 350g jar crushed tomatoes or passata
- Pinch of salt
- Black pepper
- Few sprigs basil, leaves torn
- 1 ball fresh mozzarella
- Small handful fresh rocket leaves
- Parmesan shavings
METHOD:
- Mix yeast, sugar, oil and water in a jug and let stand for 5 mins. Add flour and salt to a large bowl and make a well in the centre. Pour in yeast mixture and gradually mix together. Knead on a floured surface until you have a smooth, elastic dough.
- Place dough in a floured bowl and cover with a damp tea towel. Leave in a warm place for about an hour, until doubled in size. Heat oven to the highest temperature setting.
- Place pizza tray on the top shelf. Make the sauce by mixing crushed tomatoes with salt, pepper and basil leaves. Tear the mozzarella into small pieces. Remove dough from bowl and briefly knead on floured surface and divide into 2 or 3 pieces.
- Roll out each into a circle large enough to fit the pizza tray, stretching and turning as you go. Carefully remove the hot tray from the oven and place onto a heatproof surface. Place one of the dough bases onto the tray and spoon some sauce on top.
- Spread with the back of a spoon then scatter with the mozzarella. Place pizza tray back into the oven and cook for 4-5 mins, until the topping is golden and dough is cooked. Scatter finished pizza with rocket leaves and parmesan.