Small Tomatoes on Baked Pizza Dough
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
- For the base
- 2 ¾ cups Bread flour
- 1 tsp instant Yeast
- 1 tsp salt
- ⅞ cup warm water
- 1 Tbsp olive oil (plus extra for drizzling)
- For the topping
- 14 ozs cherry Tomatoes (halved)
- salt
- freshly ground Black pepper
- 1 cup grated Parmesan
- 1 cup grated Mozzarella
- To garnish
- Basil
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mandoline, 1 Immersion blender, 1 Salad spinner
Preparation steps
1.
For the base: mix together the flour yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.
2.
Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
4.
Quickly knead the dough and roll out into a large round about 25 cm|10" in diameter. Place on the baking tray.
5.
For the topping: brush the dough with olive oil and sprinkle with the cheese. Place the tomatoes on top and season with salt and pepper.
6.
Drizzle with oil and bake for about 20 minutes until the base is cooked and the tomatoes are tender. Garnish with basil.
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