Margarita Pizza with Basil oil

Margarita pizza 3



For the topping:

1 x 180g Ballymaloe Italian tomato pasta sauce

75g of Buffalo mozzarella

50g of grated mozzarella

1 bunch of basil

1-2 tbsp of extra virgin olive oil


For the base: Makes 8 bases

(Ballymaloe Cookery school Garden Cafe Pizza Dough)

680g strong white flour

50 g butter

1 packet fast acting yeast

2 level tsp salt

15g sugar

4 tbsp olive oil

450-500g luke warm water



To make the dough, sieve all the dry ingredients into a large mixing bowl and add the dried yeast. Rub in the butter and mix thoroughly. Make a well in the middle of the ingredients and add the olive oil and most of the water. Add more if needed. Make a loose dough. Turn it out onto a floured counter top and cover with an upturned bowl for about 5 minutes. Then knead the dough for about 10 minutes. Leave the dough to relax again for 10 minutes. Cut into 8 equal parts (about 150g each). Brush each one with olive oil. If you have time pop them in a plastic bag and chill as they are easier to handle.

Preheat the oven to 250C. Heat the Italian tomato pasta sauce in a saucepan until bubbling. Flour your work surface and roll out one of the pizza bases. (The rest can be rolled out and frozen if you’re not using them.) Place the pizza base on a flat baking sheet, preferably without edges/ rim and top with some of the Italian tomato pasta sauce and the grated mozzarella and buffalo mozzarella. Bake in the oven until the edges are golden brown and the cheese is melted and bubbling. This can be between 8-12 minutes. While it’s cooking you can make your basil oil by blending together the basil leaves and extra virgin olive oil. Drizzle this over your margarita pizza.



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