Ingredients

  • Pizza Base
  • 8gDried yeast
  • Pinch caster sugar
  • 50mlWater
  • 375gStrong flour
  • 175mlWater (second addition)
  • 25mlOlive oil
  • Pinch salt
  • Toppings
  • 200gMozzarella, sliced or shredded
  • 200mlTomato Passata
  • 4Roma tomatoes, sliced
  • 4 tbspPesto

Preparation

  1. Preheat oven to 220°C.
  2. Mix together the yeast, sugar and water together. Allow to activate for 5-10 minutes.
  3. Put the flour and salt in a bowl, add the rest of the water and olive oil, then add the yeast mix. Mix to combine then knead until dough is smooth and elastic. Place in an oiled bowl, cover with a damp tea towel and allow to rise until double in size.
  4. Roll into pizza shapes, place on an oiled tray and allow to rise a second time.
  5. Spread the passata over the pizza bases. Arrange the tomato slices then the mozzarella around the pizzas. Bake for 7-10 minutes until cooked.
  6. Drizzle over the pesto and serve.
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