Margarita pizza

Babiche Martens

I had a request for margarita pizza which, with its simple topping, was no problem. Getting the dough rising early in the morning meant there was only last-minute cooking to ensure the pizzas were served crisp and super-hot, straight from the oven. An intense home-made pizza sauce is preferable, but if time is not on your side a good quality bought one will be just fine. For a drinks party, try dividing the dough into 20 and making mini-bite pizzas.

Pizza dough

2 tsp	Active dried yeast
1 tsp	Sugar
1 cup	Warm water
2 cups	Plain flour, and extra for kneading
1 tsp	Salt

Topping

1 cup	Pizza sauce, tomato
200 g	Mozzarella cheese, fresh, patted dry once sliced (Main)
1 cup	Basil leaves, plus extra for garnish
2 Tbsp	Olive oil

Directions

1. To make pizza dough, sprinkle yeast and sugar over water and let sit for 10 minutes until frothy.
2. Place flour and salt into a large bowl. Pour yeast mixture into middle and stir well to combine. Place on to a lightly floured board and knead for 10 minutes until smooth and elastic. Place dough into a lightly oiled bowl, cover and place in a warm place to rise for 1 hour or until doubled in size.
3. Preheat oven to 220C.
4. Divide dough into 3. Roll each piece into a 25cm round. Place on to a tray and leave for 20 minutes to sit in a warm place.
5. Spread over toppings: pizza sauce, cheese, basil, salt and pepper. Sprinkle with olive oil and bake for 15 minutes until bases are crisp.
6. Slice and serve hot. Add extra basil leaves to garnish.

Have a look at more of Angela's weekend recipes

• Chicken, mushroom and lemon risotto
• Pear and blue cheese jalousie