Margarita Pizza

With the World Cup underway we all know pizzas are great for sharing. So here's a simple recipe, that won't take long to knock up before the start of the game. This makes one large pizza, eight generous slices, but can be split to make individual ones too.

 

Makes one large Pizza

   

Ingredients for the Topping

 

250g Cherry Tomatoes

1 Buffalo Mozzarella Ball

200g Tinned chopped Tomatoes

2 Garlic Cloves (chopped)

1tbsp Dried Oregano

Pinch of Salt, Pepper & Sugar

Plenty of Fresh Basil

Rapeseed or Olive Oil

 

Ingredients for the Dough

 

250g Strong White Bread Flour

7g Sachet of Yeast

165ml of Warm Water

Pinch of Salt

1tbsp Rapeseed or Olive Oil

 

Method

 

Place the flour, yeast and salt into a bowl. Gradually pour in the water followed by the oil, bringing the mix together with your hands until a sticky ball has formed. Then on a floured surface knead for 5-10 minutes to work the gluten in the flour and firm the dough up. Shape into a tight ball. Then place in an oiled bowl coved with a tea towel, for 1-2hrs or until doubled in size.

 

Meanwhile add the tinned tomatoes, oregano, garlic, salt, pepper and sugar to a sauté pan. Gently sauté and reduce until thickened, set aside and allow to cool.

 

Once the dough is ready, roll out on a floured surface to your required size and thickness.

Dust a large baking sheet with either flour or semolina, then transfer the pizza base onto it.

 

Spread the sauce all over the base. Then top with the cherry tomatoes, mozzarella and torn basil leaves. Finish with a drizzle of oil and place in a preheated 240C oven for 10-12 minutes.

 

Cut into equal slices with a pizza wheel and enjoy with a simple side salad.