Margherita Pizza

Dough

3 Cups plain flour
1 Cup warm water
1 sachet yeast
1 teaspoon water

2 - 3 Tablespoons passata
½ kg tomatoes sliced thin
½ kg fresh mozzarella sliced
10 fresh basil leaves
2 Tablespoons extra virgin olive oil.
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Preheat oven to 220 C.

Place yeast and sugar in water and allow to sit for 10 minutes or until it begins to bubble. Add to the flour and mix thoroughly. Knead until the dough is elastic. Roll out dough to the desired thickness.

Lightly cover the base of the pizza with passata. Place a layer of tomatoes. Place a layer of mozzarella on top of the tomatoes. Top with fresh basil and drizzle with olive oil. Sprinkle with salt and pepper.

Cook pizza for around 10 to 15 minutes or until crust is golden brown and cheese is melted.

Makes 2 - 3 pizzas (depending on size and thickness of the base).