A cold beer or shandy is a must with this dish!
Preparation Time:10 minutes + leave for 30 minutes to set
Cooking Time:20 minutes
Level of Difficulty:Easy
- Pinch of salt
- 1 teaspoon dried yeast
- 140ml warm water
- 180g strong plain flour, plus extra for dusting
- 1 tablespoon extra virgin olive oil, plus extra for greasing
- for the topping:
- 400g Passata (bottled sieved tomatoes)
- 10 basil leaves
- 2 mozzarella balls, cut into pieces (do not use buffalo mozzarella)
- 30g freshly grated Parmesan cheese
- 100g Kalamata black pitted olives (cut in half)
- 4 tablespoons extra virgin olive oil
- Salt and pepper
- To prepare the dough, mix the salt and yeast together in a jug with the water. Sift the flour into a large bowl, make a well in the centre and add the water mixture, along with the olive oil. Use a wooden spoon to mix everything well to create a wet dough.
- Turn out the dough onto a clean well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic. Place in a bowl and cover with a tea-towel. Leave in a warm place to rest for at least 30 minutes until the dough nearly doubles in size.
- Meanwhile, preheat the oven to 220oC/425°F/gas mark 7.
- Once rested, turn out the dough onto a floured surface, and divide it into two. Use your hands to push each out from the centre, creating two round discs about 25cm in diameter. Place the pizza bases on two oiled baking trays.
- Spread the tomatoes on top of the pizza dough using a tablespoon and season with salt and pepper.
- Divide the mozzarella and olives between the 2 pizzas and drizzle with the extra virgin olive oil. Cook in the middle of the oven for about 20 minutes or until golden and brown.
- 2 minutes before it is ready, sprinkle with the parmesan cheese and scatter the basil leaves on top.