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Hot Blooded Margarita Pizza

Recipe Submitted By: bakingmad

This is a spicy twist on the traditional margarita pizza. It includes a tomato sauce spiked with Tabasco® Red Pepper Sauce.

350 grams	Strong White Bread Flour (Allinson)
1 tsp	Easy Bake Yeast (Allinson)
1 tsp	Salt
1 tsp	Granulated Sugar (Silver Spoon Homegrown)
2 tbsp	Olive Oil
200 ml	Water (warm)
200 grams	Cornmeal
1	Tomatoes (large sliced)

Topping

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Put flour, yeast and salt in a large bowl and mix together. Make a well in the centre of the mix.
Stir the sugar into the warm water then add to the well in the centre of the dry mix.
Work from the outer edge and mix all the dry ingredients into the water. When the mix has come together, turn out onto a lightly floured surface and knead for about 10 minutes. At this stage the dough should be soft and spring back when lightly touched.
Flour the dough and cover with cling. Leave to rest for about 15 minutes. If not baking immediately, leave the dough wrapped in lightly oiled cling film and place in fridge until ready to shape and bake.
Roll out dough or spread with your hands until the 1-2cm thick. Place on a baking sheet. Prick the base roughly with a fork to stop any air bubbles forming when cooking.
Blend together chopped tomatoes, basil and Tabasco. Salt to taste.
Spread sauce onto base, leaving a 1 inch edge as a crust. top with cheese, onions and slices of tomatoes.
Bake in 200°C oven (fan 180°C, gas mark 6) for 10-15 minutes, until dough is cooked and golden brown.