Name: Fresh Tomato Pizzas
Yield: 4 servings
Ingredients: 130 g passata; 400 g mixed baby tomatoes, chopped; 150 g buffalo mozzarella, thinly sliced; 1 tbsp olive oil; 2 tsp balsamic vinegar; 1 clove garlic, finely chopped; 1 tbsp pine nuts, toasted; 2 tbsp small fresh basil leaves; 20 g Parmesan (or vegetarian alternative), shaved; None None FOR THE DOUGH; 225 g bread flour; 4 g dried yeast; 1 tsp caster sugar; 1 tsp fine table salt

Servings: 4 persons

130 g passata
400 g mixed baby tomatoes, chopped
150 g buffalo mozzarella, thinly sliced
1 tbsp olive oil
2 tsp balsamic vinegar
1 clove garlic, finely chopped
1 tbsp pine nuts, toasted
2 tbsp small fresh basil leaves
20 g Parmesan (or vegetarian alternative), shaved
None None FOR THE DOUGH
225 g bread flour
4 g dried yeast
1 tsp caster sugar
1 tsp fine table salt

1
To make the pizza dough, combine flour, yeast, sugar and salt in a medium bowl, make a well in the centre. Stir in oil and enough warm water to form a soft dough (about 125ml). Knead on a floured surface for 10 mins, or until smooth and elastic. Place in a large oiled bowl. Cover, stand in a warm place for 1 hour, or until dough doubles in size.
2
Preheat oven to 240u00b0C/220u00b0C fan/gas 9. Oil 2 baking or pizza trays, place in heated oven. Divide dough in half, roll each half on a floured surface into 15 x 40cm ovals. Place dough on trays, spread with passata. Bake for 15 mins, or until bases are browned and crisp.
3
Top pizzas with tomatoes and mozzarella, drizzle with oil and vinegar. Sprinkle with garlic, pine nuts, basil and Parmesan.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fresh Tomato Pizzas

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