Name: Fresh tomato pizza
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 cup (130g) bottled tomato pasta sauce or passata; 400 gram (12½ ounces) mixed baby heirloom tomatoes, chopped; 150 gram (4½ ounces)buffalo mozzarella, sliced thinly; 1 tablespoon olive oil; 2 teaspoon balsamic vinegar; 1 clove garlic, chopped finely; 1 tablespoon pine nuts, roasted; 1/4 cup small fresh basil leaves, loosely packed; 1/4 cup (20g) shaved parmesan; 1 1/2 cup (225g) `00' flour, bread, bread flour or plain (all-purpose) flour; 1 teaspoon (4g) dry yeast; 1 teaspoon caster (superfine) sugar; 1 teaspoon fine table salt; 1 tablespoon olive oil; 1/2 cup (125ml warm water, approximately

Ingredients

1/2 cup (130g) bottled tomato pasta sauce or passata

400 gram (12½ ounces) mixed baby heirloom tomatoes, chopped

150 gram (4½ ounces)buffalo mozzarella, sliced thinly

1 tablespoon olive oil

2 teaspoon balsamic vinegar

1 clove garlic, chopped finely

1 tablespoon pine nuts, roasted

1/4 cup small fresh basil leaves, loosely packed

1/4 cup (20g) shaved parmesan

1 1/2 cup (225g) `00′ flour, bread, bread flour or plain (all-purpose) flour

1 teaspoon (4g) dry yeast

1 teaspoon caster (superfine) sugar

1 teaspoon fine table salt

1 tablespoon olive oil

1/2 cup (125ml warm water, approximately

Method

1.Make pizza dough. Combine flour, yeast, sugar and salt in a medium bowl, make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl. Cover, stand in a warm place 1 hour or until dough doubles in size.

2.Preheat oven to 240°C (220°C fan forced). Oil two oven or pizza trays, place in heated oven.

3.Divide dough in half, roll each half on a floured surface into 15cm x 40cm (6-inch x 16-inch) ovals. Place dough on trays, spread with sauce.

4.Bake pizzas for 15 minutes or until bases are browned and crisp.

5.Top pizzas with tomatoes and mozzarella, drizzle with oil and vinegar. Sprinkle with garlic, pine nuts, basil and parmesan.

Baby heirloom tomatoes are available from most supermarkets and greengrocers. These pizzas are best made close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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