|3 g||instant dried yeast|
|200 ml||water — lukewarm|
|3 ml||salt and freshly ground black pepper — to taste|
|10 ml||olive oil|
|1||parmesan cheese — grated|
|100 g||mozzarella cheese — grated|
|4||bocconcini balls — sliced|
|basic tomato sauce — GROUPING|
|1||tomatoes — chopped|
|3 ml||freshly ground black pepper|
|15 ml||olive oil|
Mix the flour, oil, yeast and salt together, then add water and form dough. You might need to add extra flour while you knead to form smooth firm dough. Leave in bowl and cover till doubles in size.
Preheat oven to 200 degrees Celsius. Grease an oven baking tray and take a piece of the dough and roll it into your desired thickness. Sprinkle grated parmesan cheese to cover the base of the dough. Smooth over the tomato sauce and fresh basil. Finally sprinkle grated mozzarella. Add on extra fresh mozzarella slices. Bake till crispy and golden and the cheese is melted.
To make the tomato sauce, add all the ingredients into a pot and bring to the boil, then simmer till the sauce is thick. Puree till smooth. Freeze leftover sauce and use as needed for pizza bases or pizza toppings.
This is an extract from the cookbook Delicious Italian Moments by Grazia Barletta