The Base – makes four large or eight small pizza bases
- 500g strong white flour plus extra for dusting
- 1 x 7g sachet of fast action dried yeast
- 2 tsp salt
- 2 tbsp olive oil plus extra for greasing
- 325ml warm water
The Tomato Sauce
- Carton of passata
- Handful of fresh basil torn/chopped or 4 tsp dried oregano
- 2 garlic cloves, crushed
- 2 balls mozzarella, sliced thinly
- Thinly sliced mushrooms
- Thinly sliced red onion
- Thinly sliced peppers
- Sliced chorizo
- Sliced pepperoni
- Chopped ham
Pre-heat the oven to 200C/180C fan assisted.
Make the tomato sauce – mix all the sauce ingredients together. Season to taste with salt and pepper.
Make the base – Stir the flour into a large bowl and add the yeast and salt. Mix well. Mix the olive oil with the water and stir into the flour. Mix until all the ingredients form a dough.
Alternatively, add all the ingredients into a food processor and blend until they form a dough – this is what I tend to do!
Split the dough into four or eight balls and roll each out on a floured surface using a rolling pin. Once rolled, lift onto greased or floured baking sheets or pizza trays. Prick the dough with a fork, this will stop it from rising.
Top the base – spread the tomato sauce over the pizza bases, then cover the sauce with the cheese. Top with whatever toppings you like from the list.
Bake – put the pizzas in the oven and bake for 10-15 minutes or until the cheese has melted and is bubbling! Serve immediately.
- Any unused dough can be frozen for use at a later date. Lightly grease some cling film with olive oil and wrap the dough up and freeze.
- If you don’t fancy mozzarella, cover the pizza base with any grated cheese of your choice.
- Use any topping you fancy, the list is endless!
- If you don’t want to make the dough, shop bought pizza bases are just as good. I tend to keep a stock in the freezer, ideal if you want something quick and easy.
- Great to make with the kids. Make the dough and get them to do the rest of the work!