- olive oil, for the tray
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g plain flour
- 7g packet easy-blend dried yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 125ml warm water
- 85ml passata
- 100g mozzarella, half grated, half chopped
- 2 tbsp grated Parmesan or vegetarian alternative
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- small bunch basil, half chopped, half left whole
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- side salad, to serve
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.
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.
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.