- Makes: 2
- Cooking Time: 20 mins
- Course: Main Course
- Cuisine: Italian
- 400g plain flour
- 1 x 7g sachet fast action dried yeast
- 1 tsp fine sea salt
- 1 tsp caster sugar
- 2 tbsp olive oil
- 225ml luke warm water
- For the sauce:
- 1 x tin chopped tomatoes
- 1 onion, diced
- ½ stick celery, finely chopped
- 1 carrot, peeled and diced
- 2 cloves garlic, crushed
- ½ tsp brown sugar
- 2 tbsp fresh basil, oregano or marjoram
- Salt and black pepper
- Toppings of choice:
- Mozzarella, grated cheese, salami slices etc
1 First make the sauce. Pour two tablespoons of oil into a heavy based medium sized pan. Add the onion, celery and carrot. Sauté for a few minutes before adding the garlic. Cook for two minutes, stirring all the time so the garlic doesn’t burn. Add the chopped tomatoes and brown sugar. Season with salt and black pepper.
2 Simmer till the vegetables are cooked, about 10 minutes. Remove from the heat and leave to cool slightly. Add the basil leaves to the pan and blitz everything till smooth with a hand held blender or use a food processor. Set aside. You will only need half the sauce for these pizzas so freeze the remainder.
3 Place the flour, yeast, salt and sugar in a mixing bowl. Use a whisk or wooden spoon to mix. Make a well in the centre and pour in the 225ml lukewarm water and the two tablespoons of oil. Bring together to form a dough.
4 Knead for a minute on a floured work surface, till smooth. Pour a little oil into the mixing bowl and place the dough in. Cover the bowl with cling film and leave the dough to rest for 15 minutes.
5 Divide the dough in half and roll each half it out into a large oval shape. Dust an upturned or rimless baking tray with flour and place the pizza on top. Spread the tomato sauce all over the base and top with the cheeses or toppings of choice.
6 Bake in a hot oven preheated to 220 degrees Celsius, for 10-12 minutes, until the crust is lightly golden and the toppings are cooked.