6 tbsp tomato passata
1 tbsp tomato puree
1 tsp dried oregano
1 pinch salt/2 pinches black pepper
1 pinch sugar
2 tbsp olive oil
100 g mozzarella finely chopped
For the pizza dough
150 ml warm water
0.5 tsp sugar
10 g dried yeast
2 tbsp olive oil
0.5 tsp salt
Next, add the flour, salt and olive oil. Mix the ingredients using the knead button for two minutes until they form a smooth dough – the dough should not be too sticky when handled, but you can add a little more flour or water if necessary.
Remove the dough and shape into a ball and place in a bowl covered with a tea towel.
Leave dough to rise in a warm place for at least 60 minutes until doubled in size and thoroughly clean the blender jug.
Meanwhile, make the tomato sauce for the topping. Add the passata, tomato puree, oregano and a pinch of sugar to the blender jug and mix well for 20 seconds on speed setting 4.
Preheat the oven to 240°C/220°C fan/gas mark 9. Brush the baking tray with 1 tbsp olive oil.
Give the risen pizza dough another vigorous kneading by hand and divide the dough into two portions, then roll out separately to form two pizza bases.
Cover the bases in the tomato sauce and arrange the mozzarella over the top. Add your chosen toppings and finish by drizzling over the remaining olive oil.
Bake in the oven for 15 minutes until golden brown.
Ideas for toppings:
Funghi pizza: add a topping of 100g sliced button mushrooms to the tomato sauce.
Hawaii pizza: add a topping of 2-3 diced pineapple slices and 2 chopped slices of cooked ham to the tomato sauce.
Rainbow pizza: top the tomato sauce with strips of red, yellow and green pepper.
Prosciutto pizza: top the tomato sauce with 2-3 slices of diced ham.
Depending on personal taste, you can, of course, include any or all of the above-mentioned ingredients in any combination you like!