Homemade mozzarella, basil and tomato topped pizza!
FOR THE PIZZA DOUGH
1tsp fast acting dried yeast
300g strong white bread flour
1 tsp salt
1tbs olive oil
160ml water (slightly warm but not hot)
FOR THE TOPPING
350g jar crushed tomatoes or passata
Few sprigs basil, leaves torn
1 ball fresh mozzarella
Small handful fresh rocket leaves
Mix yeast, sugar, oil and water in a jug and let stand for 5 mins. Add flour and salt to a large bowl and make a well in the centre. Pour in yeast mixture and gradually mix together. Knead on a floured surface until you have a smooth, elastic dough.
Place dough in a floured bowl and cover with a damp tea towel. Leave in a warm place for about an hour, until doubled in size. Heat oven to the highest temperature setting.
Place griddle pan on the top shelf, with the flat side up. Make the sauce by mixing crushed tomatoes with salt, pepper and basil leaves. Tear the mozzarella into small pieces. Remove dough from bowl and briefly knead on floured surface and divide into 2 or 3 pieces.
Roll out each into a circle large enough to fit the griddle, stretching and turning as you go. Carefully remove the hot griddle from the oven and place onto a heatproof surface. Place one of the dough bases onto the flat side of the griddle and spoon some sauce on top.
Spread with the back of a spoon then scatter with the mozzarella. Place griddle back into the oven and cook for 4-5 mins, until the topping is golden and dough is cooked. Scatter finished pizza with rocket leaves and parmesan.