Tomato and Mozzarella Pizza

This traditional classic is a great tea-time treat. 

Free from Egg, Soya, Nuts
Vegetarian, Without crystal sugar

Ingredients

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Pizza Base

  1. Put the flour, yeast, and salt into a large bowl and blend them together.
  2. Stir in the water, and when everything looks craggy and lumpy, stir in two spoons of oil.
  3. Using your hands gather everything together into a doughy mass.
  4. Knead dough in the bowl for 100 presses.
  5. Cover the bowl with oiled cling film and leave it in a warm place, for the dough to double in size, which will take about an hour.
  6. Line two baking trays with parchment and pre-heat the oven.
  7. Knead the dough for another 100 presses.
  8. Divide the dough in two, gently stretch each piece into a 30cm/12’’circle and lay one onto each of the prepared baking trays.

Tomato and Mozzarella Topping

  1. Slice the tomatoes and mozzarella then spread them over the dough circles.
  2. Drizzle two spoons of oil over each one and season with salt and pepper.
  3. Bake for 15-20 minutes.
  4. Top with fresh basil as the pizza comes out of the oven.

Equipment

2 x large baking trays

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-20 minutes.

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Ingredients

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