Tomato and Mozzarella Pizza
Serves 4-6 • Prep 15 mins • Cooking 15 mins
Prep time: 15 (plus 1 hour resting time for dough)
What you’ll need
3 ⅓ cups The Healthy Baker Plain Flour
2 ½ teaspoons dry yeast
300mls water, warm
1 teaspoon salt
1 tablespoon olive oil
1 punnet cherry tomatoes
1 cup passata
1 handful basil leaves
1 cup Bocconcini
Combine yeast and lukewarm water in a small bowl and leave to sit for 10 minutes so the yeast activates.
Whisk in the oil.
Turn flour out on to work surface, add the salt and make a well in the centre. Pour in the yeast mixture and bring mixture together with your hands until a craggy dough.
Knead for about 5 minutes or until the dough is smooth and elastic. Place in a lightly oiled bowl, cover with a tea towel and set aside in a warm place for one hour.
Preheat oven to 220C. Roll out pizza dough to a round shape about 1cm thick. Spread with the passata, top with the cherry tomatoes, bocconcini, basil and a good drizzle of olive oil.
Cook for 20 minutes or until the dough is golden and the topping is bubbling.