Classic Margherita Pizza
Serves: 4
Ready in: 15 to 30 mins
Cost Cutting Eco Friendly Quick Make
Ingredients:
1 x 225g pack pizza dough mix4 ripe tomatoes
1 garlic clove, chopped
3 tbsp fresh oregano, chopped
2 tbsp olive oil
salt and freshly ground black pepper
125g vegetarian mozzarella,
torn into chunks
a handful of fresh basil leaves
a few black olives
a drizzle of olive oil
method:
- Mix up the pizza base according to pack instructions. While it proves, prepare the topping. Preheat the oven according to the temperature advised on the pack (about 220C/425F/Gas 7).
- Place the tomatoes in a bowl, cover with boiling water from the kettle and leave to stand for a minute. Drain, rinse in cold water then peel away the skins. Roughly chop the tomatoes and place in a bowl with the garlic, oregano, oil and salt and pepper to taste. If your tomatoes are very juicy, you might want to strain off some of the juice.
- Roll out the pizza dough to a round circle about 30cm (or two rounds about 19cm wide) and place on a large baking sheet. Top with the tomato mixture, spreading it to the edges and leaving a 2cm border clear. Scatter over the cheese, basil and olives. Drizzle over the oil.
- Bake for 10-15 mins or until the base is golden and crisp.
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