serves 4
ingredients
For the dough
15g/1⁄2oz active dry yeast
1 teaspoon sugar
250ml/9fl oz hot water
350g/12oz plain flour
1 teaspoon salt
1 tablespoon olive oil
For the topping
400g/14oz canned chopped
plum tomatoes
2 garlic cloves, crushed
1 teaspoon dried basil
1 tablespoon olive oil
2 tablespoons tomato purée
200g/7oz mushrooms, chopped
175g/6oz mozzarella
cheese, grated
salt and freshly ground
black pepper
• Put the yeast and sugar in a measuring jug and mix with 4 tablespoons
of the hot water. Leave in a warm place for 15 minutes or until frothy.
• Mix the flour with the salt in a large bowl, and make a well in the
centre. Add the oil, the yeast mixture and the remaining water. Using a
wooden spoon, mix to form a dough. Turn the dough out onto a floured
work surface, and knead for 4–5 minutes until smooth. Return the dough
to the bowl, cover with an oiled sheet of cling film and leave to rise in a
warm place for 30 minutes or until doubled in size.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Remove the dough from the bowl and knead for 2 minutes. Using a
rolling pin, roll out the dough to form an oval or circle shape, and put
on an oiled baking tray, pushing out the edges until even. The dough
should be no more than 8mm/1⁄4in thick, as it will rise during cooking.
• To make the topping, put the tomatoes, garlic, dried basil and olive oil in
a large heavy pan. Season with salt and pepper, and simmer for
20 minutes or until the sauce has thickened. Stir in the tomato purée and
leave to cool slightly.
• Spread the sauce over the pizza base, leaving a border around the
edge. Top with the mushrooms, and scatter the mozzarella evenly over
the top. Bake in the oven for 25 minutes, and serve hot.
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