Fresh Tomato Pizzas

Name: Fresh Tomato Pizzas
Ingredients: 130 g passata; 400 g mixed baby tomatoes, chopped; 150 g buffalo mozzarella, thinly sliced; 1 tbsp olive oil; 2 tsp balsamic vinegar; 1 clove garlic, finely chopped; 1 tbsp pine nuts, toasted; 2 tbsp small fresh basil leaves; 20 g Parmesan (or vegetarian alternative), shaved; None None FOR THE DOUGH; 225 g bread flour; 4 g dried yeast; 1 tsp caster sugar; 1 tsp fine table salt

14 ingredients

3 steps

Ingredients

130 g passata
400 g mixed baby tomatoes, chopped
150 g buffalo mozzarella, thinly sliced
1 tbsp olive oil
2 tsp balsamic vinegar
1 clove garlic, finely chopped
1 tbsp pine nuts, toasted
2 tbsp small fresh basil leaves
20 g Parmesan (or vegetarian alternative), shaved
None None FOR THE DOUGH
225 g bread flour
4 g dried yeast
1 tsp caster sugar
1 tsp fine table salt

Directions

1

To make the pizza dough, combine flour, yeast, sugar and salt in a medium bowl, make a well in the centre. Stir in oil and enough warm water to form a soft dough (about 125ml). Knead on a floured surface for 10 mins, or until smooth and elastic. Place in a large oiled bowl. Cover, stand in a warm place for 1 hour, or until dough doubles in size.
2

Preheat oven to 240°C/220°C fan/gas 9. Oil 2 baking or pizza trays, place in heated oven. Divide dough in half, roll each half on a floured surface into 15 x 40cm ovals. Place dough on trays, spread with passata. Bake for 15 mins, or until bases are browned and crisp.
3

Top pizzas with tomatoes and mozzarella, drizzle with oil and vinegar. Sprinkle with garlic, pine nuts, basil and Parmesan.