Vegetarian
Italian
Pizza Express Margherita
Allergens: Gluten, Milk
The restaurant-copycat, a crisp yeasted base with passata, mozzarella and basil.
Ingredients
- Olive oil
- Salt 1.5 tsp
- Black pepper
- Plain flour 225 g
- Sugar 1 tsp
- Dried oregano
- Fresh basil
- Mozzarella 70 g
- Fresh yeast 15 g
- Passata 80 g
Method
- Preheat the oven to 230°C.
- Add the sugar and crumble the fresh yeast into warm water.
- Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface.
- Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil.
- Lightly flour your hands, and slowly mix the ingredients together until they bind.
- Generously dust your surface with flour.
- Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft.
- Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!)
- Spread the passata on top making sure you go to the edge.
- Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil.
- Cook in the oven for 10 – 12 minutes until the cheese slightly colours.
- When ready, place the basil leaf on top and tuck in!