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