Ingredients
250 g strong bread flour
2 teaspoons dried yeast
1 teaspoon caster sugar
olive oil
2 cloves of garlic
1 x 400 g tin of chopped tomatoes
a few sprigs of fresh basil
2 teaspoons dried yeast
1 teaspoon caster sugar
olive oil
2 cloves of garlic
1 x 400 g tin of chopped tomatoes
a few sprigs of fresh basil
,
Method
Mix the flour, yeast, sugar, 1 teaspoon of sea salt, 1 tablespoon of oil and 180ml to 200ml of tepid water.
Knead to an elastic dough, then cover and leave to rise for 1 hour.
Peel, chop and fry the garlic in 4 tablespoons of oil, then add the tomatoes, pick in the basil leaves, and season with salt and black pepper.
Preheat a griddle pan or barbecue.
Divide the dough into 4 balls, then roll each out. Brush one side of each with oil, then cook, oiled side down, for 2 to 4 minutes, or until the bottom looks cooked.
Brush the raw side with oil and flip over and cook until golden. Top with the sauce and toppings of your choice.
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