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We’re back with a latest recipe. We love it because it’s student friendly, easy to make, and most importantly delicious. Bon appetit!

Ingridents: 

  • olive oil, for the tray
  • 200g plain flour
  • 7g packet easy-blend dried yeast
  • 1 tsp sugar
  • 125ml warm water
  • 85ml passata
  • 100g mozzarella, half grated, half chopped
  • 2 tbsp grated Parmesan  or vegetarian alternative
  • small bunch basil, half chopped, half left whole
  • side salad, to serve  

Directions: 

  1. Heat oven to 240C/220C fan/gas 9. Oil a 20 x 24cm baking tray. Mix the flour, yeast, ¼ tsp salt and the sugar in a bowl, then stir in the water. Bring the mixture together, knead until smooth, then press into the oiled tray.

  2. Spread passata over the dough, leaving a thin border round the edge. Season the passata, then sprinkle with the chopped basil, the mozzarella and the Parmesan, and bake for 15-20 mins or until cooked through. Scatter with the remaining basil and serve with a side salad.

 

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