Margherita Pizza Featured
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Ingredients
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300ml tepid water
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1 small sachet fast-action dried yeast
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1/2 tbsp caster sugar
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1/2 tbsp olive oil
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500g flour, (plus extra for dusting)
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1/2 tbsp salt
For The Tomato Sauce
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500g tomatoes
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11/2 cloves garlic, (crushed)
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50ml olive oil
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1/2 bunch basil, (leaves only)
To Serve
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Mozzarella
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Sliced fresh tomatoes
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Basil
Method
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For the tomato sauce, put the tomatoes, garlic and olive oil into a saucepan and cook over a medium heat for about 30 minutes, until the tomatoes become pulpy.
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Tear up the basil leaves, add to the sauce and season to taste with salt and freshly ground black pepper. Cover with a lid and set aside.
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Mix the tepid water, yeast, sugar and olive oil together in a jug. Sift the flour and salt together in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix and knead the mixture together to form pliable dough.
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Divide the dough into 10 pieces, each about the size of a tennis ball. Cover with a damp cloth and leave in a warm place for about 20 minutes to rise.
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When well risen, dust a clean work surface with a little flour and roll the balls out into flat discs with a rolling pin.
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Heat a barbecue grill until hot, then cook the dough discs until lightly toasted on both sides. Remove from the heat and spread a little warm tomato sauce on top. To serve, scatter over your favourite toppings while the pizza is still hot.
http://cooking-range.blogspot.com/2012/06/margherita-pizza.html