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MAKES 2 PIZZAS
(video, as usual, under the read more link!)
For the base -- you will need:
500g plain flour
7g fast-action dried yeast
1 tsp salt
250ml warm water
For the sauce -- you will need:
2 garlic cloves, finely chopped
1 red onion, finely chopped
400g chopped tomatoes (a tin works well)
100g diced cherry tomatoes
1 tbsp balsamic vinegar
1 tbsp tomato puree
olive oil
You will also need:
whatever toppings you want to use!
basil
1. For the sauce, gently fry the cloves and onion in 2 tbsp olive oil until softened. Add the puree, balsamic vinegar, chopped and cherry tomatoes, then simmer for 40 minutes, or until the sauce is thickened. This can then be set aside to cool whilst making the base (or you can make the base whilst the sauce is cooking).
2. For the base, mix together the flour, yeast, salt and 100ml of the water. Slowly add the rest of the water (you may not need to use all of it -- only use it if the mixture is not sticking together), until the dough is sticking together.
3. Knead the dough for a minute on a lightly floured surface, until the mixture starts to appear elastic and smooth. Put the dough in a slightly oiled bowl, and cover with cling film. Put the bowl in a warm place, and leave the dough until it has risen to twice its size.
4. Knead briefly again, then divide the dough in half, rolling each piece out into a 25cm circle. Place each on greased baking trays.
5. Preheat the oven to 220 degrees Celsius (200 for fan ovens)/gas mark 7. Spread the tomato sauce over the pizza bases, then top with whatever toppings you want, and basil. For mine, I used roughly 250g of sliced mozzarella (although in hindsight, cheddar would have also worked well grated), some cooked chicken, and mushrooms. Drizzle the top lightly with olive oil, then cook for 15-20 minutes until the crust is golden brown. Enjoy 