100 g each strong white and strong wholewheat flour
7 g sachet fast acting yeast
125 ml warm water
5 tbsp passata
1 tsp dried mixed herbs
squirt of tomato puree
1 small ball mozzarella
5 or 6 fresh basil leaves
Toppings: anything you like really, I use cherry tomatoes, red onion, anchovies and olives
Grated cheddar and parmesan to top
Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade (or by hand in a large bowl). Pour in the water and mix to a soft dough, then work for 1 min or knead by hand for a couple of minutes. Roll out on a lightly floured surface to a round about 30cm across. Lift onto a lightly olive oiled baking sheet or pizza tray.
Pre-heat the oven to 220C/Gas 7. Put the passata into a small saucepan with the tomato puree and dried herbs and cook on a low to medium heat for about 10 mins, it should be a thick consistency with an intense flavour when you are done, you can add a splash of Tabasco or Worcestershire sauce if you like as well. Once cooked and cooled a little spread all over your pizza base. Scatter the fresh basil leaves on top of the passata. Then either cut your Mozzarella into slices or pinch off bits and dot around your base. Finally add the rest of your toppings, nicely arranged so you get a bit of everything on each slice and finish with grated cheese.
Put into your pre-heated oven and bake for about 10-12 minutes until golden and crisp around the edges (use your judgement on the timing may take slightly longer or less time depending on the speed of your oven). Serve with salad or just on its own. [CHEAT TIP: If you don’t have time to make the base or can’t be bothered then use naan bread, plain or flavoured is fine, it’s a brilliant alternative and tastes fantastic just reduce the oven temperature to 200C/gas 6 and the cooking time to 8-10 mins].