Tomato & mozzarella pizza

Prep 0 h : 0 m
Cook 0 h : 45 m


  • Express pizza dough

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

    1 tsp (4g) dry yeast

    1 tsp caster sugar

    1 tsp fine table salt

    2 tbsp olive oil

    ½ cup (125ml) warm water

    Fresh tomato & mozzarella

    ½ cup tomato passata

    400g thickly sliced mixed baby heirloom tomatoes

    150g torn buffalo mozzarella

    1 tbsp olive oil

    2 tsp balsamic vinegar

    1 tbsp roasted pine nuts

    ¼ cup small fresh basil leaves

    ¼ cup shaved parmesan

    1 tbsp olive oil


  • Preheat oven to 200°C.

    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 water, processing until it all comes together. Process for a further minute or until smooth and elastic.

    Place dough in a large oiled stainless steel bowl; cover with plastic wrap. Turn the oven off; place the bowl of dough in the turned off oven for 15 mins or until dough doubles in size. Remove bowl from oven.

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

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

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

    Top pizza bases with tomatoes and mozzarella; drizzle with olive oil and vinegar.

    Sprinkle with nuts, basil, parmesan and olive oil.