Margherita Teff Pizza

large baking tray and mixing bowl

TEFF PIZZA BASE
120g Doves Farm Organic Teff Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
pinch of salt
120ml tepid water
1 tbsp olive oil
oil, for tray

MARGHERITA TOPPING
1 garlic clove
75g tomato puree
1 tbsp water
1 tbsp olive oil
1/8 tsp salt
1/8 tsp pepper
pinch of brown sugar
100g mozzarella
fresh basil

150°C, Fan 130°C, 300°F, Gas 2 for 10 minutes and 180°C, Fan 160°C, 350°F, Gas 4 for 15 minutes

Teff Pizza Base

1. Spread some oil around the inside of a large baking tray.
2. Put the flour, yeast, sugar and salt into a bowl and blend them together.
3. Add the water and stir into a smooth thick paste.
4. Stir in the oil.
5. Spread the paste into a 25cm/10” circle on the prepared baking tray and leave to rise in a warm place for 60 minutes.
6. Pre-heat the oven to 150˚C, Fan 130˚C, 300°F, Gas 2.
7. Bake for 10 minutes.
8. Remove the base from the oven and increase the temperature to 180°C, Fan 160°C, 350°F, Gas 6.

Margherita Topping

1. Finely chop the garlic into a bowl.
2. Measure the tomato purée into the bowl.
3. Add the water, oil, salt, pepper and brown sugar and stir until combined.
4. Spread evenly over the pizza base.
5. Slice the mozzarella or break it into chunks and dot these over the pizza.
6. Bake for 15
7. Scatter fresh basil over the pizza before serving.