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Pizza margherita
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Prep Time:
85 minutes
Cook Time:
10 minutes
Total Time:
95 minutes
Stay in and make a top-rated homemade pizza instead of going out.
Ingredients:
  • 100ml Mutti Tomato Passata
  • 40.00 ml chopped basil leaves, plus small leaves to garnish
  • 1 garlic clove, finely chopped
  • 4 bocconcini, sliced 1cm thick
  • 40.00 ml freshly grated parmesan
  • 8 cherry tomatoes, halved
  • Extra virgin olive oil, to drizzle
  • 300g plain flour
  • 7g sachet dry active yeast
  • 5.00 gm caster sugar
  • 18.20 gm olive oil, plus extra to grease
Instructions:
  • Begin by sifting flour into a large bowl. Add yeast, sugar, and 1 teaspoon salt, then create a well in the center. Pour in 200ml warm water mixed with oil. Combine the ingredients using a wooden spoon or your hands. Transfer the dough to a floured surface and knead by hand for 5 minutes until smooth, or use an electric mixer with a dough hook.
  • Grease the cleaned bowl with a touch of oil, then place the dough inside and cover it with a tea towel. Allow it to rise in a warm spot for 1 hour or until doubled in size.
  • Preheat your oven to 240°C. Gently deflate the dough by punching it down, then divide it into 2 equal balls. Roll out each ball on a floured surface into very thin, 25cm-diameter pizza bases. Transfer the bases to lightly floured baking sheets with care.
  • Mix passata or sugo with fresh basil and garlic, then evenly spread over the pizza bases, leaving a 2cm border. Distribute bocconcini evenly across the bases, then sprinkle with parmesan and place cherry tomatoes (cut side up) on top. Drizzle with olive oil, then bake for 8-10 minutes until the cheese melts and the pizza bases are crispy and lightly golden on the edges.
  • Drizzle the pizzas with a touch more olive oil, top with petite basil leaves, and serve promptly.

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