You can’t beat piping hot cheese and tomato on a thin, crispy pizza base – this version is ready in just 35 minutes
Prep:15 mins
Serves 2
olive oil, for the tray200g plain flour7g packet easy-blend dried yeast1 tsp sugar125ml warm water85ml passata100g mozzarella, half grated, half chopped2 tbsp grated parmesan or vegetarian alternativesmall bunch basil, half chopped, half left wholeside salad, to serve
STEP 1Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray. Mix the flour, yeast, ¼ tsp salt and the sugar in a bowl, then stir in the water. Bring the mixture together, knead until smooth, then press into the oiled tray.STEP 2Spread passata over the dough, leaving a thin border round the edge. Season the passata, then sprinkle with the chopped basil, the mozzarella and the Parmesan, and bake for 15-20 mins or until cooked through. Scatter with the remaining basil and serve with a side salad.
