Unprocessed

Tomato Mozzarella Pizza

image :  Tomato Mozzarella Pizza

Ingredients

    TOMATO SAUCE
  • 1 tablespoons olive oil
  • 4 garlic cloves, roughly chopped
  • 1/2 cup fresh basil leaves
  • 10 ripe medium (about 3 lbs/1.5kg), vine-ripened tomatoes, coarsely chopped
  • 1/4 cup tomato paste
  • generous pinch of salt and pepper

  • DOUGH
  • 2 1/4 teaspoons yeast (or 1 package)
  • 1 tablespoon granulated sugar
  • 1 1/3 cups warm water
  • 2 1/3 cups unbleached all-purpose flour, approximately
  • 1 cup finely ground semolina flour (if you can’t find semolina flour then use all-purpose)
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil

  • TOPPING
  • 2 garlic cloves, minced
  • 2 ripe medium vine-ripened tomatoes, sliced
  • 1 cup grated parmesan cheese
  • 2 medium-sized balls fresh mozzarella
  • 2 tablespoons shredded basil leaves, optional


Directions

The dough and sauce make enough for 2 large pizzas. The topping is enough for 1 large pizza.

To make the tomato sauce, heat oil in large frying pan on medium-high heat. Add garlic and cook for 1 minute until softened. Add remaining ingredients. Cook for 10 minutes or until slightly thickened. Strain mixture through a metal sieve, pushing through the tomato mixture and scraping the bottom of sieve. Discard solids in sieve. Return tomato mixture to same pan and cook for about 10 minutes, stirring occasionally, or until thickened. Reserve 1/2 cup for each pizza; the rest can be frozen in a sealed container.

To make the dough, combine yeast, sugar and water in small bowl or cup measure. Let stand for about 5 minutes until frothy.

Stir flours and salt in a large bowl. Make a well in centre of flour mixture. Pour yeast mixture and oil into well. Mix in flour a little at a time until all flour is incorporated (keep 1/3 cup of flour aside to add to dough as needed when dough is being kneaded). Turn onto lightly floured board, knead dough for 5 to 10 minutes or until smooth and elastic.

Brush a large bowl with a little olive oil; place dough inside bowl. Cover with clean, damp cloth. Rest in a warm place for about 1 hour or until dough has doubled in size. Remove dough to a clean surface dusted with a little extra flour. Divide dough in half. At this stage you can wrap dough in plastic wrap and freeze until ready to use (let thaw in fridge). Roll dough out on lightly floured surface until about 12 inches (30cm) round.

Place a pizza stone or baking sheet in the oven. Preheat oven to 475°F (225°C).

To assemble, place dough onto heated pizza stone and working quickly spread with 1/2 cup of sauce mixture. Arrange tomatoes, basil and both cheese on top. Bake on bottom shelf of preheated oven for 12 to 15 minutes or until crust is golden and crisp. Serves 2 to 4.