Margarita pizzas
- You
- Aug 2, 2015
- 1 min read
Makes 2 large pizzas
Preparation: 10 min
Standing: 45 min
Cooking: 15 min
750 ml (3 c) flour
10 g yeast
pinch of salt
10 ml (2 t) sugar
125ml (½ c) warm water
60 ml (¼ c) tomato purée
salt and pepper
100 g mozzarella cheese, half grated, the other half chopped
small bunch of rocket, half chopped, the other half left whole
1 Preheat the oven to 200 °C. Grease a pizza baking tin with oil.
2 Mix the flour, yeast, salt and sugar in a bowl, then stir in the water. Bring the mixture together and knead until smooth. Place in an oiled bowl, cover with clingfilm and set aside for 45 minutes or until double in size.
3 Punch out the air from the dough, knead for 2 minutes and divide into two equal balls. Press one piece into the greased baking sheet.
4 Spread half the tomato purée over the dough, leaving a thin border around the edge. Season with salt and pepper, then sprinkle half the cheese over and bake for 15 minutes or until done. Scatter rocket on top. Repeat with the remaining ingredients to make the second pizza.
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