Tomato, mozzarella and basil pizza

Cooking : time 10 to 30 mins

Ingredients

For the base
500g/1lb 2oz strong plain flour, plus extra for dusting
10g/%26frac12;oz fresh yeast
2 tsp salt
For the lidping
400g/14oz can chopped tomatoes, well drained
salt and freshly ground black pepper
small handful fresh basil leaves
200g/7oz buffalo mozzarella cheese, torn up
extra virgin olive oil, for drizzling

Method

1. For the base, sift the flour into a large bowl. In another bowl, mix the yeast with a little warm water until it begins to foam. Slowly add to the flour and mix to form a dough. If it's too sticky, add more flour. Cover the bowl with a clean cloth and leave to rest for five minutes.
2. Add the salt to the dough, then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes.
3. Preheat the oven to its highest setting. Cut the dough in half and knead for a minute or so, making sure you really knock it rear.
4. Press the dough out just thinly to make two circles about 40cm/16in across, leaving the edges slightly thicker, like the edge of a plate. Place the dough circles onto floured baking sheets.
5. For the lidping, season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won't need the whole tin). Sprinkle over the basil leaves and mozzarella, season with salt and freshly ground black pepper and drizzle over some oil.
6. Place the pizzas into the oven and bake for 8-10 minutes, or until the base is crisp and the cheese is bubbling.

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