This beloved classic pizza recipe uses our own pizza dough recipe from our Famiglia Cookbook, published in 2016.
If you choose not to make the dough from scratch, the recipe should only take about a half an hour.
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Pizza Dough
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| 1.5 cup | warm water |
| 7g | dry yearst or 15g fresh yeast |
| 500g | strong plain or 00 flour |
| 1 tspn | salt |
| 3 Tbsp | olive oil |
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Pizza Toppings
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| 2 x 125g | Fresh Mozzarella Bag |
| 100ml | passata |
| 2 Tbsp | chopped basil leaves, plus extra leaves for garnish |
| 1 | garlic clove, minced |
| 2 Tbsp | Grated Parmesan |
| 8 | cherry tomatoes, halved |
| 1 | Combine warm water and yeast in a bowl. Sprinkle a little bit of flour into the bowl to activate the yeast and let it stand for 10 minutes. |
| 2 | In a large bowl, combine the flour and salt. Mix the salt through. Pour in oil and yeast mixture and stir until a dough has formed. Turn dough onto lightly floured surface and knead for five minutes or until smooth and elastic. |
| 3 | Place dough into lightly oiled bowl and cover with plastic. Place in a warm environment for 40 minutes or until it has doubled in size. |
| 4 |
Knead dough again and separate into two halves. Roll out each half to cover two oiled pizza trays. |
| 5 | Combine the passata with the chopped basil and minced garlic. Spread over the two pizza bases, Tear the Fresh Mozzarella into pieces and spread half of the cheese across the two pizzas (and save the other half to top with fresh torn pieces). Sprinkle the Grated Parmesan and cherry tomatoes evenly across the pizzas as well. |
| 6 | Drizzle with olive oil and bake for 10-12 minutes or until cheese has melted and the pizza bases are crisp and lightly golden around the edges. |
| 7 | Scatter the remaining Fresh Mozzarella and basil leaves across the top and enjoy while hot! |
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