Hot blooded margherita pizza - recipe
-
Prepare
-
Serves
6 -
Cook
-
Skill
Easy
Ingredients
For the dough
- 350 g Strong white bread flour
- 1 tsp Easy bake yeast
- 1 tsp Salt
- 1 tsp White granulated sugar
- 2 tbsp Olive oil
- 200 ml Warm water
- 200 g Cornmeal
For the topping
- 1 tsp Basil (dried)
- 1 tsp Red Tabasco sauce
- Salt to taste
- 150 g Mozzarella shredded
- 20 g Onion(s) chopped
- 1 Tomato(es) large, sliced
Find similar in:
-
1
Put flour, yeast and salt in a large bowl and mix together. Make a well in the centre of the mix.
For this step you'll need:
- 350g Strong white bread flour
- 1tsp Easy bake yeast
- Salt to taste
-
2
Stir the sugar into the warm water then add to the well in the centre of the dry mix.
For this step you'll need:
- 1tsp White granulated sugar
- 200ml Warm water
-
3
Work from the outer edge and mix all the dry ingredients into the water. When the mix has come together, turn out onto a lightly floured surface and knead for about 10 minutes. At this stage the dough should be soft and spring back when lightly touched.
-
4
Flour the dough and cover with cling film. Leave to rest for about 15 minutes. If not baking immediately, leave the dough wrapped in lightly oiled cling film and place in fridge until ready to shape and bake.
-
5
Roll out dough or spread with your hands until the 1-2cm thick. Place on a baking sheet. Prick the base roughly with a fork to stop any air bubbles forming when cooking.
-
6
Blend together chopped tomatoes, basil and Tabasco. Add salt to taste.
For this step you'll need:
- 160 Tomato(es) large, sliced
- 1tsp Basil (dried)
- 1tsp Red Tabasco sauce
- Salt to taste
-
7
Spread sauce onto base, leaving a 1 inch edge as a crust. Top with cheese, onions and slices of tomatoes.
For this step you'll need:
- 150g Mozzarella shredded
- 20g Onion(s) chopped
- 1 Tomato(es) large, sliced
-
8
Bake in 200°C oven (fan 180°C, gas mark 6) for 10-15 minutes, until dough is cooked and golden brown.