Easy tomato pizzas

Ingredients For the dough 450g robust bread flour, and additional to dirt 7g bag fast- action yeast 2 tbsp extra-virgin vegetable oil, and further to serve 350ml heat water For the topping about five tbsp roast pasta sauce (see tip below), or stir along with 100ml passata and a crushed garlic 8 tomatoes (green, orange, red, yellow - all completely different shapes and sizes) your alternative of toppings: goat's cheese (with rind), grated Parmesan or Parmesan shavings, handful rocket, prosciutto

Method STEP 1 For the dough, place the flour, yeast, and a pair of tsp salt into an oversized bowl and blend. create a well. combine the oil and water during a jug, then tip into the bowl. Use a wood spoon to figure the liquid into the flour – it'll appear pretty wet. Set the bowl aside for fifteen minutes. deed the dough like this may prevent protracted kneading later. STEP 2 Turn the dough onto a well-floured surface, flour your hands, then knead it terribly gently for a pair of minutes till it's fairly even, soft and bouncy. come the dough to the bowl, cowl with oiled cling film, then let it rise during a heat place (or within the electric refrigerator overnight) till doubled in size. STEP 3 When able to cook, heat kitchen appliance to 240C/220C fan/gas nine or as hot because it can go, then place a baking sheet in on a high shelf. dirt another sheet with flour. Split the dough into eight, then roll three balls thinly into rough circles. elevate onto the floured sheet. Smear over a skinny layer of the sauce, scatter over a couple of slices of tomato, season, then add sliced goats or grated Parmesan cheese if you would like to. Slide the sheet on high of the heated sheet. Bake for twelve minutes or till golden and crisp and therefore the tomatoes area unit getting down to caramelize around the edges. high with any contemporary toppings, then drizzle with additional vegetable oil to serve.