- Serves: makes about 5 pizzas
- Cook Time: 35 minutes
- Prep Time: 10 minutes plus 20 minutes proving
- Effort: easy
- 300 ml tepid water
- 1 x 7 g sachet fast-action dried yeast
- 1/2 tbsp caster sugar
- 1/2 tbsp extra virgin olive oil
- 500 g 00 flour or pizza flour, plus extra for dusting
- 1/2 tbsp salt
For the tomato sauce
- 500 g cherry tomatoes
- 1 1/2 cloves garlic, crushed
- 50 ml extra virgin olive oil
- 1/2 bunches basil, leaves only
- chopped pancetta
- sliced fresh tomatoes
Tips and Suggestions
Any leftover tomato sauce can be stored in the refrigerator.
1. For the tomato sauce: put the tomatoes, garlic and olive oil into a saucepan and cook over a medium heat for about 30 minutes, until the tomatoes have collapsed to a pulp.
2. Tear up the basil leaves, add to the sauce and season to taste with salt and freshly ground black pepper. Cover with a lid and set aside in a warm place.
3. Mix the tepid water, yeast, sugar and olive oil together in a jug.
4. Sift the flour and salt together in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix and knead the mixture together to form a pliable dough.
5. Divide the dough into 10 pieces, each about the size of a tennis ball. Cover with a damp cloth and leave in a warm place for about 20 minutes to rise.
6. When well risen, dust a clean work surface or chopping board with a little flour and roll the balls out into flat discs with a rolling pin.
7. Heat a barbecue or griddle until hot, then cook the dough discs until lightly toasted on both sides.
8. Remove from the heat and spread a little warm tomato sauce on top.
9. To serve, scatter over your favourite toppings while the flatbread is still hot.
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