You just can’t beat a Margherita pizza or an oozy, cheesy crust filled with mozzarella – the combination of both is irresistible.
You could make the pizza dough a couple of days in advance. However, if the dough is chilled, leave it to come to room temperature for one hour. You could also use refrigerated pizza dough. Please refer to my earlier post Paneer Tikka Pizza for the pizza dough recipe.
You could also be creative and choose your own toppings.
PREP: 35 minutes COOK TIME: 35-40 minutes SERVES: 4
Fresh pizza dough/13.8 oz refrigerated pizza
3 tbsp olive oil plus a drizzle
250 ml passata
2 garlic cloves, crushed
½ tsp oregano
½ tsp red chilli flakes
1-2 tbsp polenta
250 gms mozzarella, grated
200 gms cheddar, grated
Toppings of your choice
2 tbsp basil, chopped
Salt to taste
Dust a large baking sheet with polenta.
Heat the oil in a pan, add the garlic, oregano, chilli flakes and a pinch of sugar. Add the passata and simmer for 5-10 minutes until the sauce is thick. Season and set aside.
Roll the dough to a pizza base about 13 inches wide. Place it on the polenta and use about half the mozzarella to create a ring around the outside edge of the pizza base leaving ½ cm gap between the edge. Brush a little water inside the mozzarella ring and fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place.
Spoon the sauce into the middle of the base and top with the remaining mozzarella and cheddar cheese. Top with your chosen toppings, if any and brush the stuffed crust with a little oil. Sprinkle the chopped basil on top. Cover and leave in a warm place for 20 minutes until it is puffed up.
Meanwhile, heat the oven to 220 C. When the pizza dough has puffed up, pop the pizza into the oven quickly and bake for 15-20 minutes until the base is cooked through. Serve hot.