Sun-Dried Tomato, Basil and Mozzarella Pizza

PREPARATION DIRECTIONS:

To make the dough:

1. 1.
   For this pizza base recipe, it's best to use a food processor but you can make it by hand if you prefer. It just requires a lot more mixing and kneading if you do.
2. 2.
   Place the water, yeast and oil in a food processor fitted with a metal blade and blend for a few seconds.
3. 3.
   Add the flour and salt and blend again until the mixture comes together in a ball. Turn the dough into a lightly oiled bowl, cover with cling film and set aside for about an hour until doubled in size.
4. 4.
   Divide the dough into two balls and cover again for another 20 minutes. At this point, you can refrigerate the dough for 24 hours or freeze for later use.
5. 5.
   When you are ready to make the pizzas, sprinkle your work surface with maize meal, semolina or flour. (Using maize meal or semolina will give a lovely rustic finish to your base.) Flatten a ball of dough on the work surface, then rotate and stretch to make a circle of about 12 inches in diameter. (This method will ensure that the pizza base is nice and light. You can also use a rolling pin but this will knock more air out of your dough resulting in a slightly heavier base.) Repeat this stage for your second pizza if using now.

Assemble your Sundried tomato, basil and Mozzarella pizza:

1. 1.
   Preheat the oven to 250C or as hot as you can get it.
2. 2.
   Place a pizza base on a large baking tray and spoon over 4-5 tablespoons of passata. Season with salt, pepper and dried oregano.
3. 3.
   Break apart one mozzarella ball with your hands and scatter over your pizza.
4. 4.
   Spread over half of your olives and half of your sunblush tomatoes. Repeat for the second pizza if using.
5. 5.
   Bake in the oven for 8-10 minutes. When the pizza is done, scatter over some basil leaves.