Pizza Recipe - The Garden Gurus

Knead each one into a smooth ball and cover and leave to relax for at leasttwenty minutes. If you try to roll the dough before it relaxes, it will be too stretchyto handle. Roll out the dough into a thin circle.The Tomato Sauce:While some pizzas are made without tomato, most include it.You may also use slices of fresh ripe Roma tomatoes or halves of cherrytomatoes. If you use this very tasty option, then you either need to squeeze outsome of the liquid or lightly salt the slices and leave them in a colander to drop it.This sauce is a better option than the bottled tomato puree and enough for eightpizzas.2 X 450 g cans of either chopped or whole tomatoes or 1 kg of ripe Roma’s,chopped2 teaspoons garlicSalt and freshly ground black pepper2 large sprigs of basilPlace the tomatoes into a medium saucepan. Cook until liquid is reduced. Addthe rest of the ingredients. Roughly blend the mixture but do leave some texture.The Cheese:Bocconcini, which are balls of fresh mozzarella are traditional. However, mostnow use mature mozzarella. The bags of grated mozzarella are also prettyuseful. The call is yours.The Toppings:I shall list some of my favourites. The amount is for 1 pizza.MarinaraHalf cup of tomato sauce or equivalent1 teaspoon dried oregano2 tsp extra virgin olive oilPinch saltMargheritaHalf cup of tomato sauce or equivalent2 bocconcini balls, thinly sliced5-6 large basil Leaves1 tbsp extra virgin olive oil pinch of saltArtichokeHalf cup of tomato sauce