- Fry the garlic with some olive oil in a pan then add in basil and tomatoes. Using the back of the spoon, mush and squash the tomatoes as much as you can.Season the sauce with salt and pepper and add the bay leave.
- Let it simmer at the medium low heat. The tomatoes will break into puree. Let it cook for 15 minutes until the mixture puree and dry. Leave to cool and ready to use.
Recipe for the dough: I made two pieces of 8 inches pizza
200g bread flour / 1/4 tbps fine sea salt / 3.5g yeast / 5g sugar / 163g water
- Knead all the ingredients until smooth springy soft dough, cover it with clingfilm and let it rest for 1 hour until the dough has double in size.
- Knocking back the dough by kneading and pushing the air out with your hands. Divide the dough up into 2 balls and rest for 15 minutes.
- Roll the doughs into circles about 0.5cm thick and place on a flour-dusted tinfoil then proof for 40 minutes. Place the foil together with the dough on a pre-warmed flat baking tray or pizza stone. The dough will start to bubble and cook immediately.
- Then quickly spoon 3 to 4 tablespoons of tomato sauce into the middle and spread it out evenly. Add all the ingredients like vege, ham etc. Then top with cheese and season with salt and pepper and drizzle with olive oil.
- Place the pizza in the 220'C preheated oven and cook for 10 minutes until the pizza base is golden, bubbly and crisp around the edges and the tomato and cheese topping is melted.