A recipe, in every direction

Tomato & mozzarella pizza

A blistered crust, bright tomato and soft mozzarella. Start with a takeaway, or start with the wheat.

4 servings47 ways to begin207 steps at the far end

Preparation level4 / 47

Everyday cooking

5 steps

Just buy itFrom the ground up

01 — THE FINISHED DISHTomato & mozzarella pizzaAI generated

0 / 5 done

1–5

Added at this stage

Makes 4 item

700 g pizza dough200 g passata250 g mozzarella10 g basil20 ml olive oil

Using: kitchen and oven

1.
Put a heavy tray or pizza stone into the oven and heat to its highest ordinary baking setting. Divide the dough into two balls and let them relax on a lightly floured surface. Drain the mozzarella and tear it into small pieces.
2.
Press one dough ball outward from the centre while keeping a thicker rim. Lift and turn the dough over your hands until the centre is thin and evenly stretched. Place the stretched base on a lightly floured peel or sheet of baking paper.
3.
Spoon a thin layer of passata over the base, leaving the rim clear. Distribute torn cheese across the tomato without covering every gap. Add a little olive oil over the topping and around the exposed rim.
4.
Slide onto the hot surface and bake until the rim is puffed and deeply coloured. Rotate the pizza if one side colours faster than the other.
5.
Scatter torn basil over the hot pizza. Stretch and top the remaining dough while the first pizza rests briefly. Cut both pizzas into wedges and divide into the planned servings.

And finally, tomato & mozzarella pizza.

Loading recipe...