500g strong white bread flour or pizza flour
1/2 tsp salt
1/2tsp sugar
10g instant yeast
300 ml water
Olive oil
1carton passata
10 cherry tomatoes
Chilli flakes for sprinkling
1tsp dried oregano
1tsp dried basil
1/4 tsp garlic salt
Bunch fresh basil
2 mozarella balls
1-2 aubergine sliced
( or torn ham cheddar etc for toppings)
Fresh rocket leaves for garnish
A handful of toasted pine nuts
2- 3 tbs Parmesan
Chilli oil and A little fresh cream for drizzling
Mix your flour with the yeast sugar and salt in a bowl then pour in the water and using a spatula bring together to a loose dough. Cover with cling film and leave in a draught free area to double in size. Tip out onto a floured surface and knead for a few minutes to form a smooth dough. Split the dough into 2 balls, place on floured trays dust with flour and cover with a damp cloth and allow a second rise. Meanwhile oil a griddle pan and fry your aubergine slices 60-90 seconds each side on low . Set aside.
Oil 2 baking trays pop on each dough ball, oil your fingertips lightly and using your fingers push and prod the dough out right to the edges ( if it tears just nip it back together) . Mix the carton of passata with the choppped tomatoes herbs chilli and season with salt and pepper and spoon over each dough base then dot with mozarella slices, aubergine slices and torn basil leaves (or whatever toppings you like ) then sprinkle with Parmesan and drizzle each lightly with a little cream then bake @220- 240c 18-25 mins til golden and bubbling, garnish with fresh rocket a drizzle of chilli oil and some toasted pine nuts
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