- 300g strong white flour, plus extra for kneading
- 1 tsp fast-action dried yeast
- 1 tsp salt
- 200ml warm water
- 1 tbsp olive oil
- 2 tbsp olive oil
- 300g Hereford Beef mince
- 2 cloves garlic, crushed
- 85g passata
- 1 tsp dried oregano
- 200g cherry tomatoes, sliced
- freshly ground black pepper
- 150g Mozzarella cheese, torn
- Salt and pepper
- For the base: mix together the flour, yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.
- Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise for about 1 hour, until doubled in size.
- Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
- Quickly knead the dough and roll out into a large round about 25cm in diameter. Place on the baking tray.
- For the topping: heat half the olive oil in a frying pan.
- Fry the mince with the garlic in olive oil over a high heat for 5 minutes until browned.
- Brush the dough with the remaining olive oil and spread the passata on top. Sprinkle with oregano.
- Place the beef mixture, mozzarella and tomatoes on top and season with salt and pepper.
- Bake for about 20 minutes until the base is cooked and the tomatoes are tender.