EASY PIZZA MARGHERITA

Makes 1, serves 2

150g strong bread flour

½tsp instant yeast

½tbsp olive oil

50ml passata

Handful fresh basil

1 garlic clove, crushed

125g ball mozzarella, sliced

Handful shaved parmesan

Handful cherry tomatoes, halved

Heat the oven to 240˚C. To make the base, put the flour into a large bowl, then stir in the yeast and a pinch of salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 minutes. Roll out the dough to create a thin, round pizza base about 25cm across. Place on a floured baking sheet. Put another baking sheet in the oven on the top shelf. Next, make the sauce by mixing the passata, basil and garlic together. Smooth the sauce over the pizza base with the back of a spoon. Scatter with the mozzarella, parmesan and tomatoes, drizzle with olive oil and season. Put the pizza, still on its baking sheet, on top of the preheated sheet. Bake for 8-10 minutes until crisp. Garnish with basil leaves and olive oil, and serve immediately.