Mozzarella, Tomato and Basil Thin-Crust Pizza

cook 30 mins
Tags: Quick eats
  • 145 g (5 oz) packet pizza base mix
  • plain flour, for dusting
  • 4 tablespoons sun-dried tomato paste or red pesto
  • 1 tablespoon chopped basil leaves
  • 1 beef tomato, sliced
  • 150 g (5 oz) mozzarella cheese, sliced
  • 1 tablespoon drained capers or caperberries
  • olive oil, for drizzling
  • salt and pepper
  • Tip the pizza base mix into a bowl and make up according to the packet instructions. Roll out the dough on a lightly floured surface to a circle, about 25 cm (10 inches) in diameter, and place on a nonstick baking sheet.
  • Place the paste or pesto in a small bowl and add the chopped basil. Spread over the pizza base, leaving a 2.5 cm (1 inch) border around the edge. Arrange the tomato and mozzarella slices over the top and scatter over the capers in the gaps between. Season well.
  • Place in the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until golden and cooked. Drizzle with oil and serve cut into wedges.
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