- 300 grams strong bread flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 tbsp olive oil, plus extra for drizzling
- For the tomato sauce
- 100 ml passata
- 10 grams fresh basil, plus extra to garnish
- 1 tsp Schwartz Sriracha Seasoning
- For the topping
- 125 grams ball mozzarella, sliced
- 50 grams grated Parmesan
- 60 grams cherry tomatoes, halved
Heat oven to 240°C fan 220°C gas mark 8.
Make the base by putting the flour into a large bowl, then stir in the yeast and salt.
Make a well then pour in 200ml warm water and the olive oil and bring together until you have a soft, fairly wet dough.
Turn onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
Mix the passata, basil and Sriracha seasoning together to make the pizza sauce.
Split the dough into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
Put another baking sheet or an upturned baking tray in the oven on the top shelf.
Smooth sauce over bases with the back of a spoon.
Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 minutes until crisp.
Serve with a little more olive oil and basil leaves. Repeat step for remaining pizza.
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