- 1 batch pizza dough (see step 1 in the recipe)
- 1 x 125g mozzarella ball
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 x 400g tin Italian peeled plum tomatoes
- ½ x 30g pack basil
- 1 tsp dried oregano (if you have fresh, use 2 tsp, chopped)
- sugar to sweeten, if needed
- extra-virgin olive oil, to serve
Step by step
- Make the pizza dough of your choice - choose from either our overnight pizza dough or our quick pizza dough. Preheat the oven to as hot as it will go, about 240°C, fan 220°C, gas 9, with 2 large, flat baking trays in the oven.
- Drain the mozzarella in a sieve over a bowl, in the fridge, for at least 20 minutes before cooking.
- To make the tomato sauce, heat the oil in a frying pan and fry the garlic for 30 seconds, without browning. Add the tin of tomatoes and half the basil (as whole sprigs) and dried oregano to the pan. Add a splash of water to the tomato tin, give it a swill around, and add. Squash the tomatoes with the back of a spoon or with a potato masher to break them down. Simmer for 15-20 minutes until thickened. Season with salt, pepper and a pinch of sugar if you think it needs it; remove from the heat and allow to cool to room temperature. Remove the whole basil sprigs before using.
- Roll and shape the pizza dough into 2 large pizza bases, about 30cm diameter each, on a large square of baking paper (see box page 48). Divide the tomato sauce between each pizza; spread thinly. Slice the mozzarella and add, with a few basil leaves. If using the quick dough, leave to rise for 10-15 minutes.
Slide each pizza in turn, still on its paper, onto a board. Transfer to the preheated trays, and bake for 10-15 minutes until the dough is golden. Drizzle with a little extra-virgin olive oil, and top with extra basil leaves to serve.TipAdded extras: Top with rocket, a few slivers of salami and a grating of Parmesan once it’s out of the oven, or scatter over a few black olives and anchovies before cooking.