Very simple Margherita pizza
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Very simple Margherita pizza

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only

You can't beat piping hot cheese and tomato on a thin, crispy pizza base – this version is ready in just 35 minutes

  • Prep:15 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 577
  • fat 18g
  • saturates 10g
  • carbs 77g
  • sugars 6g
  • fibre 4g
  • protein 26g
  • salt 1.8g

Ingredients

  • olive oil, for the tray
  • 200g plain flour
  • 7g packet easy-blend dried yeast
  • 1 tsp sugar
  • 125ml warm water
  • 85ml passata
  • 100g mozzarella, half grated, half chopped
  • 2 tbsp grated parmesan or vegetarian alternative
  • small bunch basil, half chopped, half left whole
  • side salad, to serve

Tip

Make it different
Tikka pizza: Scatter some cooked chicken tikka over the passata and replace the basil with coriander. For extra heat, add some chopped chill to, or try - Chorizo & olive pizza: Layer thin slices of chorizo over the passata and scatter with sliced olives.

Method

  1. Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray. Mix the flour, yeast, ¼ tsp salt and the sugar in a bowl, then stir in the water. Bring the mixture together, knead until smooth, then press into the oiled tray.

  2. Spread passata over the dough, leaving a thin border round the edge. Season the passata, then sprinkle with the chopped basil, the mozzarella and the Parmesan, and bake for 15-20 mins or until cooked through. Scatter with the remaining basil and serve with a side salad.

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