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A family-friendly cheese pizza with a crisp base, bright tomato and a blend of mozzarella and cheddar for flavour as well as stretch.
Ingredients
- 1 ball pizza dough (about 250 g)
- 120 g crushed tomatoes
- 130 g mozzarella, grated
- 50 g mature cheddar, grated
- 20 g parmesan, finely grated
- 1/2 teaspoon dried oregano
- 1 teaspoon olive oil
- Fine salt
Method
- Heat a pizza stone or heavy tray at the oven’s highest setting for 35 minutes.
- Stir the tomatoes with olive oil, oregano and a small pinch of salt.
- Stretch the dough to a 30 cm round. Spread with a thin layer of tomato, keeping the rim clean.
- Mix mozzarella and cheddar, then scatter evenly over the sauce. Add parmesan last.
- Bake until the cheese is bubbling and the underside is crisp. Rest for one minute before cutting.
Pizza 0 tip: Freshly grated cheese melts more evenly than pre-shredded cheese, which is often coated with anti-caking starch.
Make it your own
Add sweetcorn, sliced olives or cooked mushrooms, limiting the additions to one or two light toppings.
