Ingredients

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

Toppings Ideas

• 125g ball mozzarella, sliced or pearls
• Grated Cheese
• handful grated or shaved Parmesan
• handful cherry tomatoes, halved
• Olives
• Pepperoni
• Sundried Tomatoes
• Pineapple
• Pancetta
• Pesto
• Mushrooms
• Salami
• Proscitutto
• Artichoke

Method

1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt.
2. 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.
3. Turn onto a lightly floured surface and knead for 4- 5 mins until smooth.
4. 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.
5. Make the sauce: Mix the passata, and herbs, then season to taste.
6. 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.
7. On a well floured surface, roll out the dough into large rounds, using a rolling pin.
8. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking trays.
9. Top and bake: Pre-heat the oven to 240C/fan 220C /gas 8.
10. Prick the rolled out bases, and cover with sauce, cheese, and chosen toppings.
11. Drizzle with olive oil and season.
12. Bake for 10-12 mins until crisp golden brown. Serve with a little more olive oil, cracked pepper and Parmesan.

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