For the dough
- 300g strong bread flour
- 1 tsp instant yeast (from a sachet or a tub)
- 1 tsp salt
- 1 tbsp olive oil, plus extra for drizzling
For the tomato sauce
- 100ml Passata
- 1 tsp Dried Basil
- 1 tsp Dried Parsley
- 125g ball mozzarella, sliced or pearls
- Grated Cheese
- handful grated or shaved Parmesan
- handful cherry tomatoes, halved
- Sundried Tomatoes
- Make the base: Put the flour into a large bowl, then stir in the yeast and salt.
- Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
- Turn onto a lightly floured surface and knead for 4- 5 mins until smooth.
- Cover with a tea towel and set aside. **If you would like a thicker crust, leave the dough to rise, this is not essential for a thin crust.
- Make the sauce: Mix the passata, and herbs, then season to taste.
- Roll out the dough: If you decided to let the dough rise, be sure to give it a quick knead, then split into two balls.
- On a well floured surface, roll out the dough into large rounds, using a rolling pin.
- The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking trays.
- Top and bake: Pre-heat the oven to 240C/fan 220C /gas 8.
- Prick the rolled out bases, and cover with sauce, cheese, and chosen toppings.
- Drizzle with olive oil and season.
- Bake for 10-12 mins until crisp golden brown. Serve with a little more olive oil, cracked pepper and Parmesan.