For the base:
- 300g strong bread flour
- 1tsp instant yeast
- 1tsp salt
- 1 tsp olive oil
For the tomato sauce:
- 100ml passata
- Handful fresh basil or 1tsp dried
- 1 garlic clove, crushed
For the topping:
- 125g mozzarella, sliced
- Handful of grated or shaved parmesan
- Handful cherry tomatoes halved.
- Make the base: Place flour into a large bowl, and then stir in yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
- Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
- Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto 2 floured baking sheets.
- Top and bake: Heat oven to 240°C. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 minutes until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.