Page title and description

Vegetarian mains
Wet garlic pizza
Ingredients
for the pizza dough
- 500g pasta flour (00 if you can get it)
- 7g instant dried yeast granules
- 1 tsp caster sugar
- 1 tsp fine sea salt
- 300ml water
- 2 tbsp olive oil
for the topping
- 1x400g tin chopped tomatoes, blitzed with a hand held blender or in a food processor until smooth
- 1 stick wet garlic, finely shredded
- 2 large balls buffalo mozzarella (or use some of our small Laverstoke mozzarella balls), shredded
- olive oil, for drizzling
- salt and pepper
Method
Prep time:
6h
PT6H
Cooking time:
15 min
PT15M
-
Step 1
Put the flour in a large bowl. Put the yeast and sugar on one side and the salt on the other. -
Step 2
Make a well in the middle of the flour. Pour in the water and oil. Stir to mix it all together, then use your hands to combine it into a soft dough. . -
Step 3
Remove it from the bowl and knead for 10 minutes, lightly oiling the work surface if it starts to stick. The dough should now be elastic and smooth. -
Step 4
Use a piece of kitchen paper to lightly oil the bowl. Form the dough into a ball, put it into the bowl and cover with cling film. Leave to rise for 4-6 hours; it should double in size. -
Step 5
Preheat oven to 230°C/Gas 8. Place a baking tray (or pizza stone if you have one) in the oven. -
Step 6
Knead the dough for 2 minutes, then divide in half. Allow to rest for 5 minutes. Stretch or roll out each piece to form a large thin round, (about 30cm across), it doesn't have to be too exact. -
Step 7
Place one pizza onto an upturned well-floured baking tray. Slide the pizza off the baking tray directly onto the heated baking tray or stone. -
Step 8
Quickly spread over just enough of the blended tomato to thinly cover, then sprinkle over some of the shredded garlic. Dot over the mozzarella. -
Step 9
Cook for 10 minutes, or until golden-brown and crisp. Drizzle over a little olive oil and freshly ground black pepper to serve. -
Step 10
Repeat with the other pizza.