Build your own pizza

Ingredients: (makes 4 pizzas)
For the dough
•    7 grams of dried yeast
•    25 millilitres of olive oil
•    1 teaspoon of caster sugar
•    250 millilitres of luke warm water
•    500 grams of bread flour
•    1 teaspoon of salt
For the toppings
•    About 400 millilitres of passata
•    Mozzarella (or a plant based cheese alternative)
•    Herbs from the garden or pantry (oregano, thyme and basil are great)
•    2 balls of mozzarella sliced (or another cheese or a plant based alternative if you prefer)
•    Any leftover veg that needs using up, sliced (cherry tomatoes, cooked broccoli, cooked butternut squash, peppers etc)
•    Capers, olives, anchovies (all optional)

Method:
1.    In a small bowl, mix the yeast, sugar and a splash of the water together, mix and leave till bubbles start to form (this means the yeast is active)
2.    Place the flour, olive oil and salt into a large bowl and make a well. Pour the yeast mixture into the well and gradually pour in the remaining water use your hand like a kitchen mixer. When the mixture starts to come together, push together to form a dough.
3.    Place the dough on to a lightly floured work surface. Knead the dough until it is smooth and springy, about 10 minutes.
4.    Place in a lightly floured bowl, cover with a damp tea towel and leave in a warm place until it has doubled in size, about 1 hour.
5.    While this is happening make the tomato and basil stalk passata.
6.    Transfer the dough to a lightly floured work surface and ‘knock it back’ by briefly kneading again.
7.    Roll the dough out with a rolling pin to about half a centimetre thick directly onto a pizza tray or baking sheet, rub over a generous splash of passata with the back of a spoon, then finish off with your choice of toppings. 
 

Recipe created for #FoodSavvy Norfolk & Suffolk