Ingredients:
- 400g strong white bread flour
- 7g sachet fast-action dried yeast
- 1 tsp salt
- 1 tsp caster sugar
- 250ml warm water
- 2 tbsp olive oil
- 400g tin chopped tomatoes or passata
- 1 clove garlic, crushed
- 2 balls mozzarella, torn
- Fresh basil leaves
Instructions:
- Mix the flour, yeast, salt and sugar in a large bowl.
- Add the water and olive oil and bring together to a soft dough.
- Knead on a floured surface for ten minutes until smooth and elastic.
- Cover and leave to rise in a warm place until doubled in size - about an hour.
- Meanwhile simmer the tomatoes with the garlic and a pinch of salt until thick. Cool.
- Heat the oven as high as it will go with a baking stone or heavy tray inside.
- Divide the dough, stretch each piece thinly by hand and place on a floured peel or tray.
- Spread with a thin layer of sauce, scatter with mozzarella and drizzle with olive oil.
- Bake for 8-10 minutes until the crust is blistered and the cheese is bubbling.
- Finish with fresh basil and a little more olive oil.
Serve cut into small slices as a starter.