6clovesof finely minced garlic mixed with 2 tablespoon of olive oil
½cupof passata
250gof shredded mozzarella
250gfresh mozzarella
Sliced cherry vine tomatoes
¼cupof grated parmesan cheese
15-20basil leaves
sea salt and fresh cracked pepper to taste
Instructions
Dough: Preheat the oven to 250C°.
Add all the ingredients to a standing mixer with the hook attachment or to a clean surface. Mix until combined and knead in a mixer on low speed for 2 to 3 minutes or by hand for 5 to 6 minutes.
Cover with a towel and let double in size, about 90 minutes.
Next, drizzle some olive oil onto your sheet pan/deep baking tray that you will be cooking in, I used a 12”x18”x2” deep baking tray. If you have smaller ones, then divide the dough and make 2 pizzas or reserve the remaining dough in the freezer.
Form the pizza dough to the sheet pan so that it is completely covered.
Next, evenly spread on the garlic and olive mixture all over the pizza making sure to leave a 1” crust around the outside.
Evenly spread on the tomato passata also leaving a 1” edge around the outside and then layer on as followed: shredded mozzarella, fresh mozzarella, tomatoes, parmesan cheese, basil leaves, sea salt, and pepper.
Cook the pizza for 12 to 14 minutes at 250C° or until browned and cooked throughout. Slice and serve!
Notes
Make sure to work your pizza dough enough, to develop the gluten and have a smooth, elastic pizza dough. You can add any of your favourite toppings to this recipe, anchovies, peppers, mushrooms, artichokes, aubergine, etc.