World Cuisine

Margherita Pizza

cook 30 mins
  • 1 kg (2 lb) strong bread flour, plus extra for dusting
  • 2 x 7-g (1/4-oz) sachets dried yeast
  • a pinch of salt
  • 2 tablespoons olive oil
  • 600 ml (1 pint) warm water
  • 500 g (1 lb) passatta
  • 6 plum tomatoes, sliced
  • 450 g (14 1/2 oz) mozzarella, sliced
  • To make the dough, place the flour, yeast and salt in a large bowl and mix together. Make a well in the centre. Stir in 1 tablespoon of the olive oil and most of the measurement water.
  • Mix together with your hand, gradually adding more water if necessary, until you have a soft but not sticky dough.
  • Turn the dough out on to a floured work surface and knead for 5–10 minutes until the dough is smooth and elastic.
  • Divide into 4 pieces and roll out to 30 cm (12 inch) circles, then place on pizza trays or baking sheets.
  • Spread each one with passata, then cover with slices of tomato and dot with slices of mozzarella.
  • Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 6–7 minutes, until the cheese is melted and golden. Serve immediately.
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