Make your own pizza

Easy Pizza Margherita

300g strong bread flour

1 tsp instant yeast

1 tsp salt

1 tsp olive oil, plus extra for drizzling

100ml passata

handful fresh basil or 1 tsp dried basil

1 garlic clove, crushed

125g ball mozzarella, sliced

handful grated parmesan

handful cherry tomatoes halved

handful fresh basil leaves to finish (optional)

1. To make the base: Place the flour into a large bowl, then stir in the yeast and salt. Make a well, and pour in 200ml tepid/warm water (not hot) and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.

2. Turn out onto a lightly floured surface and knead for 5 mins until smooth. cover with a tea towel and set aside. ( You can leave the dough to rise if you like but it is not essential for a thin crust).

3. To make the sauce, mix the passata, basil and crushed garlic together, then season to taste then set aside.

4. If you have let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into two large rounds about 25 cm across, using a rolling pin. (The dough needs to be very thin as it will rise in the oven.) Lift the rounds onto 2 floured baking sheets.

5. Heat the oven to 220C Fan / 240C/ Gas 8. Put another baking sheet or upturned baking tray in the oven on the top shelf.

6. Smooth the sauce over the bases with the back of a spoon. Scatter with sliced mozzarella cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking tray on top of the preheated baking sheet. Bake for 8-10 minutes until crisp. Serve with a little more olive oil and fresh basil leaves. Repeat for remaining pizza.

Cooks Tip:Try other toppings like ham, spicy sausage, chilli, sliced tomatoes, spinach, garlic, herbs, mascarpone, pesto, roasted red peppers and sliced mushrooms.