Margherita Pizzas - cooking recipe

Ingredients

500 g plain flour
7 g dried active yeast
None None Pinch of sugar
1/2 tsp salt
3 tbsp olive oil
1 None onion, peeled and diced
1 clove garlic, peeled and diced
2 x 400 g cans plum tomatoes
1 tsp dried oregano
1 tsp dried basil
2 balls mozzarella, sliced
15 g fresh basil, leaves stripped from stems

Preparation

To make the dough, Put the flour in a bowl and make a well in the middle. Dissolve the yeast and sugar in 2 cups lukewarm water, then add to the flour and stir. Cover and leave to rest in a warm place for 30 mins. Add the salt and 2 tbsp oil to the dough and knead for 5-10 mins, until smooth. Form into 4 balls, cover and allow to rest for 30 more mins.
Meanwhile, make the sauce. Heat 1 tbsp oil in a saucepan and saute the onion and garlic for 5 mins, stirring. Add the tomatoes, breaking them up with a wooden spoon. Bring to a boil and simmer for 30-40 mins, until thickened. Stir in the oregano and basil and season with salt and black pepper.
Preheat the oven to 425\u00b0F. Line 2 baking sheets with parchment paper. On a floured surface, roll out the dough into 9 inch diameter circles and lay on the baking sheets. Spread with the tomato sauce and top with the cheese and basil leaves. Bake for 12 mins, until the cheese is golden and bubbling.