ITALIAN PIZZA

Ingredients:

1. 1 tsp instant yeast
2. 3¼ cups of flour
3. ½ tbsp salt
4. 1 cup warm water
5. 1 cup tomatoes very ripe plum tomatoes
6. 400g Mozzarella cheese
7. 16 fresh basil leaves
8. 1 clove garlic, crushed and finely chopped
9. Extra-virgin olive oil

Preparation:
Time – 45 Minutes

1. Put the flour, yeast and salt into a food processor and with the motor running add warm water to make soft dough that sticks together (about 1¼ cups).
2. Keep the processing working for about 45 seconds, adding a little water if the mixture is too dry or a little flour if it’s a bit sticky.
3. Transfer the dough to a lightly oiled bowl, preferably the same temperature as the dough. Shape it into a ball and cover the bowl with a clean t-towel or cling film and leave it to rise for about an hour at room temperature.
4. Preheat the oven to its highest temperature.
5. Divide the dough into 4 pieces and shape into balls, leave on a floured work surface for another 15 minutes.
6. Now you can use your hand or a rolling pin and roll the balls out into 25cm circles leaving the edges slightly higher than the center. It’s a good idea to do this on the tray or flat that you’ll be baking in on.
7. Cover the top gently with olive oil, if you press too hard you’ll make the dough stick to the tin and it may burn.
8. Add the ¼ cup tomatoes spreading them out gently and evenly with the back of a spoon.
9. Season with salt and cover with 100g mozzarella cheese and arrange four basil leaves on the top.
10. Put in the preheated oven and cook for about 5 minutes until the top is crispy and the mozzarella is bubbling