No 3 Fresh tomato & mozzarella
PREP + COOK TIME 15 MINUTES SERVES 4
Make pizza dough. Oil two oven or pizza trays; place in oven then preheat to 240°C/220°C fan. Divide dough into two portions; roll each portion on a floured surface into a 15cm x 30cm oval. Place dough on trays; spread with ½ cup tomato passata. Bake pizzas for 15 minutes or until bases are browned and crisp. Top pizza bases with 400g thickly sliced mixed baby heirloom tomatoes and 150g torn buffalo mozzarella; drizzle with 1 tablespoon olive oil and 2 teaspoons balsamic glaze. Sprinkle with 1 tablespoon roasted pine nuts, ¼ cup small fresh basil leaves, ¼ cup shaved parmesan and 1 tablespoon olive oil.
Express pizza dough
PREP TIME 10 MINUTES (+ STANDING)
THIS QUANTITY OF PIZZA DOUGH MAKES 2 X 30CM ROUND PIZZAS OR 4 X 15CM ROUND INDIVIDUAL PIZZAS.
1½ cups (225g) “00” flour, bread flour or plain flour
1 teaspoon (4g) dry yeast
1 teaspoon caster sugar
1 teaspoon fine table salt
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