Serves 2-3
Ingredients
- pizza base, 1, about 25-30cm/10-12in diameter
- olive oil, 30ml/2 tbsp
- mozzarella, 150g/5oz, thinly sliced.
- fresh basil leaves, 6-8
- freshly grated Parmesan cheese, 30ml/2 tbsp
- ground black pepper
For the tomato sauce
- olive oil, 15ml/1 tsp
- onion, 1, finely chopped
- garlic cloves, 2, peeled and finely chopped
- chopped tomatoes, 400g/14oz can
- tomato purée, 15ml/1 tbsp
- chopped fresh herbs, such as oregano, parsley, thyme or basil, 15ml/1 tbsp
- sugar, a pinch
- salt and ground black pepper.
How to:
- To make the tomato sauce, heat the oil in a large pan, add the onion and garlic and fry for 5 minutes. Add the tomatoes and the tomato purée, herbs, sugar and seasoning. Stir to combine, then simmer for 15-20 minutes, until thick. Remove from the heat.
- Preheat the oven to 200˚C/400˚F/Gas 6. Place the pizza base on a baking sheet and brush with 15ml/1 tbsp of the oil.
- Spread over the tomato sauce, leaving a small gap around the edge. Put the mozzarella and tomato on top.
- Roughly tear the basil leaves and sprinkle over the pizza with the grated Parmesan cheese. Drizzle over the remaining olive oil and season with plenty of black pepper.
- Bake in the oven for 15 minutes, until crisp and golden.
- Remove the pizza from the oven. Leave to cool slightly, then cut into wedges. Eat warm or leave to cool completely, then wrap in clear film or put in a plastic container to transport.