Name: Tomato and mozzarella pizza
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Express pizza dough; 1½ cups (225g) "00" flour, bread flour or plain flour; 1 teaspoon (4g) dry yeast; 1 teaspoon caster sugar; 1 teaspoon fine table salt; 2 tablespoons olive oil; ½ cup (125ml) warm water, approximately; Fresh tomato & mozzarella; ½ cup tomato passata; 400 grams thickly sliced mixed baby heirloom tomatoes; 150 grams torn buffalo mozzarella; 1 tablespoon olive oil; 2 teaspoons balsamic vinegar; 1 tablespoon roasted pine nuts; ¼ cup small fresh basil leaves; ¼ cup shaved parmesan; 1 tablespoon olive oil

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Ingredients

Express pizza dough

1½ cups (225g) "00" flour, bread flour or plain flour

1 teaspoon (4g) dry yeast

1 teaspoon caster sugar

1 teaspoon fine table salt

2 tablespoons olive oil

½ cup (125ml) warm water, approximately

Fresh tomato & mozzarella

½ cup tomato passata

400 grams thickly sliced mixed baby heirloom tomatoes

150 grams torn buffalo mozzarella

1 tablespoon olive oil

2 teaspoons balsamic vinegar

1 tablespoon roasted pine nuts

¼ cup small fresh basil leaves

¼ cup shaved parmesan

1 tablespoon olive oil

Method

Express pizza dough

1.Preheat oven to 200°C.

2.Place flour, yeast, sugar and salt in the bowl of a food processor; pulse for a few seconds until combined. With the motor operating, pour in oil and the water, processing until ingredients come together. Process for a further minute or until smooth and elastic. Place dough in a large oiled stainless steel bowl; cover with plastic wrap.

3.Turn the oven off; place the bowl of dough in the turned off oven for 15 minutes or until dough doubles in size. Remove bowl from oven. Use dough to make one of the pizzas on the following pages.

Fresh tomato & mozzarella

4.Make pizza dough.

5.Oil two oven or pizza trays; place in oven then preheat to 240°C.

6.Divide dough into two portions; roll each portion on a floured surface into a 15cm x 30cm oval.

7.Place dough on trays; spread with passata. Bake pizzas for 15 minutes or until bases are browned and crisp.

8.Top pizza bases with tomatoes and mozzarella; drizzle with olive oil and vinegar. Sprinkle with nuts, basil, parmesan and olive oil.

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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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