Ingredients :
For the base:
- 300g strong bread flour
- 7g instant yeast
- 1 tsp salt
- 1 tbsp Filippo Berio Olive Oil, plus extra for drizzling
For the tomato sauce:
- 100ml Cirio Smooth Passata
- 1 tsp dried oregano
- 1 garlic clove, peeled and crushed
For the topping:
- 2 x 125g ball mozzarella cheese, drained and sliced
- 2 tbsp Filippo Berio
- Extra Virgin Olive Oil
- 2 tbsp Parmesan cheese, grated
- 15 basil leaves, torn
Instructions :
1. To make the base, put the flour into a large bowl with the yeast and salt. Make a well in the centre and pour in 200ml of tepid water with the olive oil. Using your hands, bring the
mixture together until you have a soft wet dough. Turn the dough onto a lightly floured surface and knead for 5-10 minutes until smooth. Put into an oiled bowl and cover with a damp cloth.
2. Meanwhile make the sauce. In a saucepan, add the passata, oregano and garlic and season with salt and black pepper. Put over a low heat and cook for 10 minutes until you have a thick sauce. Set aside to cool. Divide the dough into two balls. Using a rolling pin, roll each ball into 25cm rounds. Pre-heat the two baking trays in the oven.
3. Top the two pizza rounds with tomato sauce. Scatter each one with the sliced mozzarella cheese. Drizzle over 1 tbsp Filippo Berio Extra Virgin Olive Oil and sprinkle with the Parmesan cheese. Put the pizzas onto the pre-heated baking trays and cook in the oven at 200°C/400°F/Gas Mark 6 for 8-10 minutes until golden brown and crisp.
4. Remove from the oven and drizzle over the remaining Filippo Berio Extra Virgin Olive Oil and fresh basil leaves. Serve immediately.
