Classic Margherita Pizza

Ingredients

• 1 prepared pizza dough ball (250–300 g)
• 90 g tomato passata
• 125 g fresh mozzarella, drained
• 6–8 fresh basil leaves
• 1 tsp extra-virgin olive oil
• ½ tsp dried oregano, optional
• Pinch salt

Method

1. Preheat oven and a pizza tray to 240°C (465°F).
2. Stretch dough on lightly floured baking paper to a thin 25–28 cm round.
3. Spread with passata, leaving a border. Add torn mozzarella and a pinch of salt.
4. Transfer carefully to the hot tray; bake 10–14 minutes until the base is crisp and the cheese bubbles. Finish with basil and olive oil.