Pizza Margherita

A classic & simple pizza of all pizzas which consists of three simple ingredients i.e. tomatoes, mozarella and basil.  According to history, this pizza was named after Queen Margherita in the nineteenth centuries in Naples.  The following dough recipe yields two thick pizzas of 30 cm in diameter or 3 thin pizzas of 26 cm in diameter.

Ingredients:
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

Method:
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.

Bon Appetit!