For the base:
300g strong white flour, plus extra for kneading
1 tsp fast-action dried yeast
1 tsp salt
200ml warm water
1 tbsp olive oil
For the topping:
2 tbsp olive oil
300g minced Hereford beef
2 cloves garlic, crushed
1 tsp dried oregano
200 g cherry tomatoes, sliced
freshly ground black pepper
150g Mozzarella cheese, torn
salt and pepper
1. 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.
2. 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.
3. Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
4. Quickly knead the dough and roll out into a large round about 25cm in diameter. Place on the baking tray.
5. For the topping: heat half the olive oil in a frying pan
6. Fry the mince with the garlic in olive oil over a high heat for 5 minutes until browned.
7. Brush the dough with the remaining olive oil and spread the passata on top. Sprinkle with oregano.
8. Place the beef mixture, mozzarella and tomatoes on top and season with salt and pepper.
9. Bake for about 20 minutes until the base is cooked and the tomatoes are tender.