

Classic Margherita Pizza
Method
-
1
Mix up the pizza base according to pack instructions. While it proves, prepare the topping. Preheat the oven according to the temperature advised on the pack (about 220C/425F/Gas 7).
-
2
Place the tomatoes in a bowl, cover with boiling water from the kettle and leave to stand for a minute. Drain, rinse in cold water then peel away the skins. Roughly chop the tomatoes and place in a bowl with the garlic, oregano, oil and salt and pepper to taste. If your tomatoes are very juicy, you might want to strain off some of the juice.
-
3
Roll out the pizza dough to a round circle about 30cm (or two rounds about 19cm wide) and place on a large baking sheet. Top with the tomato mixture, spreading it to the edges and leaving a 2cm border clear. Scatter over the cheese, basil and olives. Drizzle over the oil.
-
4
Bake for 10-15 mins or until the base is golden and crisp.
www.
Classic Margherita Pizza was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
follow us on twitter!

-
1
Mix up the pizza base according to pack instructions. While it proves, prepare the topping. Preheat the oven according to the temperature advised on the pack (about 220C/425F/Gas 7).
-
2
Place the tomatoes in a bowl, cover with boiling water from the kettle and leave to stand for a minute. Drain, rinse in cold water then peel away the skins. Roughly chop the tomatoes and place in a bowl with the garlic, oregano, oil and salt and pepper to taste. If your tomatoes are very juicy, you might want to strain off some of the juice.
-
3
Roll out the pizza dough to a round circle about 30cm (or two rounds about 19cm wide) and place on a large baking sheet. Top with the tomato mixture, spreading it to the edges and leaving a 2cm border clear. Scatter over the cheese, basil and olives. Drizzle over the oil.
-
4
Bake for 10-15 mins or until the base is golden and crisp.
Classic Margherita Pizza was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...


