Serves 2
olive oil 1 tbsp
garlic clove 1, thinly sliced
tomatoes 230g, chopped
salt and pepper to season
mozzarella 125g, sliced
rocket a handful
avocado 1 small, sliced
tomatoes 10 small, halved
balsamic vinegar to finish
THE PIZZA BASE
olive oil for greasing
plain flour 100g
dried yeast 3g (try Red Star available at gourmet stores)
salt a pinch
sugar 1/2 tsp
warm water 60ml
To make the base, heat the oven to 240°C. Oil a round baking tray (about 28cm). Mix the flour, yeast, salt and sugar in a bowl, then stir in the water. Bring the mixture together and knead until smooth. Rest the dough for 30 minutes. Then press the dough into the oiled tray.
Heat the olive oil in a non-stick frying pan, add the garlic and cook for a minute. Add the tomatoes, season, then cook for 10-15 minutes until thickened and reduced. Cool.
Spread a thin layer of the tomato sauce over the base, leaving a small border and top with mozzarella. Bake for 10-15 minutes until puffed and golden. To serve, scatter over rocket, avocado, tomatoes, seasoning and a drizzle of balsamic.