Garden herb inspired recipes
Margherita pizza with tomato, mozzarella and basil
1 hour prep and cook – Serves 2-4
Grow your own ingredients!
Shopping list for your
local garden centre:
Basil and tomato plants or seeds from your garden centre.
Large plant pot or container for the tomato.
50 litre bag of multi-purpose compost.
Small plant pot for the basil.
Plant food.
Ingredients:
Ready made pizza base or one portion perfect Neapolitan pizza dough
115g perfect pizza sauce/tomato passata
115g thinly sliced fresh mozzarella cheese
10 fresh basil leaves
Extra-virgin olive oil, for drizzling
Parmesan cheese, for grating
Method:
- Set a pizza stone or a suitable alternative on a rack in the top shelf of the oven. Preheat the oven to 240°C for at least 45 minutes. Meanwhile, remove the dough ball from the fridge and let stand for 20 minutes.
- Either use your ready made pizza base, or working on a floured surface and using your fingers, press and stretch the dough ball out to a 10-inch circle, working from the centre towards the edge. Transfer the dough to a lightly floured pizza paddle or suitable alternative.
- Spread the pizza sauce/tomato passata onto the dough/pizza base, making sure to leave a 1-inch border around the edge, and top with the mozzarella cheese, basil leaves, chopped tomato, a drizzle of the extra-virgin olive oil and a light grating of Parmesan cheese.
- Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, 6-8 minutes cooking time.
