Serves 4
Cooks In25 minutes plus proving time
DifficultyNot too tricky
Tap For Method

Ingredients

  • 250 g strong bread flour
  • 2 teaspoons dried yeast
  • 1 teaspoon caster sugar
  • olive oil
  • 2 cloves of garlic
  • 1 x 400 g tin of chopped tomatoes
  • a few sprigs of fresh basil

Method

Mix the flour, yeast, sugar, 1 teaspoon of sea salt, 1 tablespoon of oil and 180ml to 200ml of tepid water.

Knead to an elastic dough, then cover and leave to rise for 1 hour.

Peel, chop and fry the garlic in 4 tablespoons of oil, then add the tomatoes, pick in the basil leaves, and season with salt and black pepper.

Preheat a griddle pan or barbecue.

Divide the dough into 4 balls, then roll each out. Brush one side of each with oil, then cook, oiled side down, for 2 to 4 minutes, or until the bottom looks cooked.

Brush the raw side with oil and flip over and cook until golden. Top with the sauce and toppings of your choice.
Source : jamieoliver[dot]com
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