Mozzarella, Tomato & Basil Pizza

Put the flour and 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 for the outer edge and mix all the dry ingredients into the water. When the mix has come together turn out on to 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 film and leave to rest for about 15 minutes. If not baking immediately leave the dough wrapped in lightly oiled cling film and place in the fridge until you are ready to shape and bake.

Divide the dough into 2 or 4 pieces depending on how many pizza bases you want to make. Taking one piece at a time, roll out very thinly on a lightly floured surface. Drizzle the baking tray with olive oil then place the pizza dough on top.

Meanwhile spread the tomato sauce over the pizza bases. Slice the tomatoes and arrange on top. Tear the mozzarella into pieces and sprinkle over the pizza, then dollop with pesto. Leave the dough to rise n a warm place for about 15 mins.

Preheat the oven to 200°C (fan 180°C, gas mark 6). Bake the pizzas for 12-18 minutes each depending on thickness, until golden and risen. Cover with foil if over browning, to ensure the base is cooked. Sprinkle with basil leaves just before serving