400 g plain flour
7 g dried yeast
1/2 tsp salt
2 tbsp olive oil
about 200 ml warm water
5 tbsp tomato puree
1 tsp dried oregano
4 - 5 tbsp water
salt and ground black pepper to taste
2 large tomatoes, to be washed, dried and sliced
2 pkts mozarella cheese (à 125 g), to be drained and sliced
a bunch of fresh basil, to be plucked (note: I omitted this as our son hates it)
2 tsp olive oil
In a mixing bowl, add flour, yeast and salt. Mix together and then, add olive oil and warm water. Knead until the dough leave the sides of bowl. Cover with a cloth and leave aside to rise. It will take about 45 minutes to an hour.
In a small bowl, mix tomato puree, dried oregano, water, salt & pepper to taste. Leave aside.
Knead dough for a minute or two and then divide into two portions. Roll out each portion to a diameter of 30 cm.
Spread half of tomato puree mixture onto dough. Arrange tomato and cheese slices on top. Sprinkle 1 tsp olive oil all over.
Bake in a preheated oven at 225° C (fan oven: 215° C) for about 15 to 20 minutes or until golden brown. Once done, sprinkle with basil leaves before serving.