A uncomplicated recipe for cheese and tomato pizza. To begin with we provide you with a recipe for making the dough – an important part of the whole dish. Then we show you how to make a tasty topping.
Pizza Dough Ingredients:
- Salt 1tsp
- 120ml – warm water
- 1tbsp – olive oil
- White Flour 225g
- 1tsp – yeast (the fast action type if possible)
- 1/2tsp – sugar
Pizza Topping Ingredients:
- 125g – Buffalo mozzarella
- 4tbsp – Tomato Puree
- 1tsp – Oregano Died
- salt, pepper
To Make The Pizza Dough:
1) Add salt, flour together and blend yeast and sugar. Then mix well with your hands and make a small hole in the middle of the mix for the olive oil and water to be added.
2) Adding the oil and water, blend together with your hands.
Add extra flour and water if required.
3) When the dough mixture is kind of firm and no remains are left on the sides of the mixing bowl, you have finished.
4) Knead the dough on a dry floury surface until it has a smooth and stretchy texture.
5) Now you leave your dough to rise, an hour should be just about enough time. For best results lightly oil a bowl and also the surface of your dough, wrap it in a clean dry cloth and leave in the bowl.
6) The dough will rise to something like double its previous size.
7) Spend a further minute or two kneading the dough.
Stretch out the dough to make a circle. Decide the desired thickness of the pizza base.
Place your dough on a non-stick baking sheet and brush with olive oil. Pre-heat the oven to 220 degrees Celcius. Spread your tomato sauce evenly over your pizza base. Now scatter your mozzarella around your pizza evenly and sprinkle with salt, pepper and oregano. Add a drizzle of olive oil. Place on the top shelf of your oven and cook for approximately 15 minutes, or until the cheese has melted and the base is firm. If required add your own choice of extra toppings. Ensuring that all meat used has been previously cooked. Then return to your oven for a further 4-seven minutes.
You can add your own personal choice of additional meat, fish or vegatables.
Manuel Ross