An easy homemade pizza, with both the dough for the base and the tomato sauce made from scratch.The dough as well as the sauce may be frozen for a couple of weeks, so that it takes only minutes to put the pizza together whenever you want.
Afewbasil leavesDry basil if fresh is not available
1/2teaspoonoreganoOptional - for seasoning
Preparation for Tomato Mozzarella Pizza
Preheat the oven to 240 deg C/465 deg F. If the oven will not heat up to this temperature, preheat to the maximum temperature permissible. If using a Pizza stone, place the same in the oven, to heat, while you get the pizza ready to bake.
Slice tomatoes to thin round slices, using firm ripe tomatoes. Sprinkle olive oil, salt and ground pepper and keep aside. Shred the cheese into bits.
To shape and make the Pizza
Make the dough into a ball and roll out on a lightly floured surface.
Stretch the dough into a circle, pulling it with your hands, and then rolling it out, until you get a round of about 25cm/ 10" round and about 3mm/ 1/4" thick except for the edges which may be slightly thicker. I recently made a rectangular shaped pizza as the oven available was narrow and rectangular.
Place the dough carefully on a baking tray or well floored wooden Pizza peel. This is the tricky part. I use a non stick reusable pizza mesh, which is very convenient, as I place the pizza base directly on the mesh, arrange the sauce and toppings and then straight away put the mesh in the oven.
Brush the surface lightly with a little garlic oil or olive oil and spread a table spoon of tomato sauce.
Arrange the tomato slices on the sauce and lay pieces of cheese in between the slices.
Transfer from the Pizza peel to the Pizza Stone or else place the baking tray or pizza mesh in the oven.
Bake for 8-12 minutes till the edges and top begin to brown and the cheese has completely melted. If it is not done, continue to bake for upto another 5 minutes, till the edges brown.
Garnish with Basil leaves and oregano, slice and serve hot.