Pizza Margherita (2nd recipe)

Earlier this year, I posted a Pizza Margherita recipe.  Here is another recipe which was kindly given to me by my dear sis-in-law.  The pizza is perfect and tastes awesome.  Do give it a try!

Dough Ingredients (makes 4 medium-size pizzas):
600 g flour (type 550) or plain flour (type 405)
2 tsp salt
40 g sunflower cooking oil
250 ml warm water (straight from the tap)
1 cube à 42 g fresh yeast

Tomato Sauce Ingredients:
1 medium-size onion, to be sliced
1 pip garlic, to be sliced
1 tsp italian spices
1/2 tsp Aglio Olio Peperoncino (optional)
1 tbsp instant vegetable stock
500 ml tomato passata (passierte Tomaten)

4-5 fresh tomatoes, to be sliced
4 pkts mozarella, to be sliced
fresh basil leaves, to be plucked (for garnishing)
4 medium-size pizza pans, to be greased with butter

Method:
Add all sauce ingredients into a blender and blend together until smooth.  Leave aside.

Crumble yeast in 250 ml water until dissolved.  In a mixing bowl, add flour, salt, oil and yeast mixture.  Knead dough until it leaves the sides of bowl.  Cover bowl with a damp cloth and leave aside to let dough rise to double its volume.  Divide dough into 4 portions and roll out each portion onto a pizza pan.

Spread tomato sauce on top and arrange tomato & mozarella slices as shown.  Add some small cubes of butter on top.

Bake in a preheated fan oven at a temperature of 220° C for about 15 minutes or until done.  Serve hot sprinkled with basil leaves!

Bon Appetit!