RECIPES BY Rhiannon Lambert

Cheesy Tomato Pizza

  • 1 Hour
  • 2 Pizzas
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A Simple Way To Eat Plant-Based

BUY
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Essential Ingredients

For the dough:
400g plain flour, plus extra for rolling
1 7g sachet fast-action dried yeast
1 tsp salt
1 tsp caster sugar
2 tbsp olive oil
2 tbsp polenta

For the sauce:
1 clove of garlic, minced
1 tbsp extra virgin olive oil
1 400g tin plum tomatoes
1 bunch of fresh basil, roughly chopped
salt & pepper

For the Toppings:
150g mixed tomatoes, halved
150g mozzarella cheese

Directions

  1. Preheat the oven to 250°c (fan assisted)/270°c/gas 10 and add two large baking trays into the oven to preheat along with it (you could also use pizza stones if you have them).

  2. To make the dough, mix the flour, yeast, salt and caster sugar together in a mixing bowl. Pour in the oil and 225ml of water to bring it together into a dough. Transfer the dough out onto a floured work surface and knead for 1 minute, until the dough forms a smooth ball. Pop the dough back into the bowl, cover with a tea towel and allow it to rest whilst you make the sauce. 

  3. Fry off the garlic in the olive oil for 30 seconds over a medium heat, until softened. Add the plum tomatoes, basil (saving a few leaves for the garnish) and a generous pinch of salt and pepper, then bring to a boil. Reduce the heat to a simmer use the back of a wooden spoon to break the tomatoes up a little before cooking for 20 minutes, until reduced.

  4. Split the dough in half and roll out each one on a floured surface into a circle, roughly 30cm in diameter. Sprinkle two large squares of baking paper with the polenta, then lift the dough onto the paper, spreading it back out into shape with your finger tips.
  5. Spread the two bases with the sauce then top with the tomatoes, mozzarella and a sprinkle of black pepper. Allow the pizzas to rest for 15 minutes.
  6. Slide the pizzas, still on the parchment paper, onto the preheated baking trays (or pizza stones). Bake for 10-15 minutes until the base is golden and crisp, then serve sprinkled with the reserved basil.