INGREDIENTS
Pizza & Toppings
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Pizza dough (see Easy Pizza Dough below)
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375 ml crushed tomatoes (approx. 790 g can)
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680 g cherry tomatoes
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2 garlic cloves, thinly sliced
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1 shallot, thinly sliced
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30 ml extra virgin olive oil
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Salt and freshly ground black pepper, to taste
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250 ml shredded cheese of your choice
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6 tablespoons freshly grated Parmigiano Reggiano
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1 jar super saucy basil pesto
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5 fresh basil leaves, torn
EASY PIZZA DOUGH
INGREDIENTS
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500 g bread flour (or all-purpose flour)
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1 packet (7 g) instant yeast
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1 teaspoon sugar
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1 teaspoon salt
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2 tablespoons olive oil
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325 ml warm water (±40°C)
METHOD
1. Activate the yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let stand for 5–10 minutes, until frothy.
2. Mix the dough
In a large bowl, combine flour and salt. Make a well in the centre and add the activated yeast mixture and olive oil. Mix until the dough comes together.
3. Knead
Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Add small amounts of flour if sticky, avoiding excess.
4. First rise
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
5. Shape
Punch down the dough, divide into two equal portions (or keep whole for one large pizza), shape into balls, and rest for 10 minutes.
6. Form crusts
Roll out or stretch dough to desired thickness on a lightly floured surface. Transfer to an oiled baking tray or pizza stone.
PIZZA ASSEMBLY & BAKING
1. Char the tomatoes
Preheat the broiler (grill). In an ovenproof dish, toss cherry tomatoes with garlic, shallot, olive oil, salt, and pepper. Broil about 15 cm from the heat source for 5 minutes, until tomatoes burst and lightly char.
2. Bake the pizzas
Preheat oven to 230°C. Divide dough into two bases. Spread a thin layer of crushed tomatoes over each crust, then top with shredded cheese and Parmigiano Reggiano.
Bake for 10–15 minutes, until crusts are golden and cheese is melted and bubbling.
3. Finish & serve
Remove pizzas from the oven. Spoon pesto over each pizza, add charred tomatoes, and finish with torn basil leaves. Slice and serve immediately.
Yield: 2 medium pizzas or 1 large pizza
Serving suggestion: Serve hot with a simple green salad.
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