Easy tomato pizzas 简易番茄披萨

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Cook 12 mins；Prep 10 mins；Vegetarian
Nutrition per serving
231 kcalories, protein 6.0g, carbohydrate 45.0g, fat 5.0g, saturated fat 1.0g, fibre 3.0g, salt 0.53g

Ingredients
Makes 8 small pizzas
For the dough

450 g strong white bread flour, plus more to dust
7 g sachet fast-action yeast
extra-virgin olive oil, plus extra to serve
350 ml warm water

For the topping

about 5 tbsp roast tomato sauce, or stir together 100ml passata and a crushed garlic clove
8 tomatoes (green, orange, red, yellow - all different shapes and sizes)
your choice of toppings: goat's cheese (with rind), grated Parmesan or Parmesan shavings, handful rocket, prosciutto

【Easy tomato pizzas 简易番茄披萨】 Method

For the dough, put the flour, yeast and 2 tsp salt into a large bowl and mix. Make a well. Mix the oil and water in a jug, then tip into the bowl. Use a wooden spoon to work the liquid into the flour - it will seem pretty wet. Set the bowl aside for 15 mins. Leaving the dough like this will save you from lengthy kneading later.

Turn the dough onto a well-floured surface, flour your hands, then knead it very gently for about 2 mins until it is fairly even, soft and bouncy. Return the dough to the bowl, cover with oiled cling film, then let it rise in a warm place (or in the fridge overnight) until doubled in size.

When ready to cook, heat oven to 240C/220C fan/gas 9 or as hot as it will go, then put a baking sheet in on a high shelf. Dust another sheet with flour. Split the dough into 8, then roll 3 balls thinly into rough circles. Lift onto the floured sheet. Smear over a thin layer of the sauce, scatter over a few slices of tomato, season, then add sliced goat's or grated Parmesan cheese if you want to. Slide the sheet on top of the heated sheet. Bake for 12 mins or until golden and crisp and the tomatoes are starting to caramelise around the edges. Top with any fresh toppings, then drizzle with more olive oil to serve.