Margherita Pizza

Prep: 30 mins

Cook: 10 mins

Serves: 4 people

Ingredients

For the sauce

  • 400g tin chopped tomatoes
  • 1 tsp dried mixed herbs, plus extra for topping
  • 2 pinches caster sugar
  • 1 garlic clove
  • 200g/7oz mozzarella (or any other cheese), torn into pieces, for topping
  • salt and freshly ground black pepper

For the dough

  • 300g/10½oz self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • ½ tsp salt
  • 300g/10½oz natural yoghurt

Method

  • Preheat the oven to 220C/200C Fan/Gas 7 and put two baking trays in to heat.

  • To make the sauce, put the tomatoes, mixed herbs and sugar in a saucepan. Peel and finely grate the garlic, add it to the pan and set over a medium heat. Simmer gently for 10 minutes until thickened then remove from the heat and season with salt and pepper. Leave to cool.

  • To make the dough, combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt the stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Divide the dough into 4 equal pieces and roll out into thin circles.

  • Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven.

  • Turn the pizza bases over and top with the sauce. Scatter the mozzarella over the top. Season with black pepper, sprinkle over a pinch of herbs then return to the oven. Bake for 5 minutes until the bases are crisp and the cheese is bubbling.

 

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