Margherita Pizza with Fresh Basil and Mozzarella

Large bowl, cling film, rolling pin, baking tray or parchment paper

15

35

Italian

Margherita Pizza, Fresh Basil, Mozzarella, Italian, Homemade Pizza Dough

Main Course

Baking

Vegetarian

1

200g plain flour

1 teaspoon salt

1 teaspoon sugar

7g fast action yeast

2 tablespoons olive oil

150ml warm water

100g mozzarella cheese, grated

2 tablespoons fresh basil leaves, chopped

2 tablespoons tomato puree

In a large bowl mix together the flour, salt, sugar and yeast. Make a well in the centre and add the olive oil and warm water. Mix together until it forms a dough. Knead the dough for 5 minutes until it is smooth and elastic. Cover with cling film and leave to rise in a warm place for 10 minutes.

Preheat the oven to 220°C/200°C fan/Gas Mark

Grease a baking tray with some olive oil or line with parchment paper.

Roll out the dough on a lightly floured surface into an oval shape about 25cm x 20cm in size. Place onto the prepared baking tray and spread over the tomato puree leaving a 1cm border around the edge of the pizza base. Sprinkle over the grated mozzarella cheese followed by the chopped basil leaves. Bake in preheated oven for 15 – 20 minutes until golden brown on top and cooked through underneath.

Calories: 590; Fat: 24g; Carbohydrates: 68g; Protein: 21g; Sodium: 860mg; Sugar: 4g

This Margherita Pizza with Fresh Basil and Mozzarella is an easy to make Italian classic that is perfect for a quick weeknight dinner! The homemade pizza dough is topped with tomato puree, mozzarella cheese and fresh basil leaves before being baked in an oven until golden brown on top and cooked through underneath – delicious!

3

Italian cuisine is known for its use of olive oil, which is used for cooking, dressing salads, and dipping bread.