- 400g McDougalls '00' Extra Fine Premium Plain Flour, plus extra to dust
- 7g sachet Asda Easy-Bake Yeast
- 1tsp sugar
- 4tsp rapeseed oil
- 400g can Napolina Cherry Tomatoes in Rich Tomato Juice
- 2 cloves garlic, crushed
- 2tsp mixed dried herbs
- 125g pack Asda Light Mozzarella, torn
- 10g basil leaves
Put the flour, yeast and sugar into a bowl, then make a well in the middle. Add 300ml slightly warm (not hot) water.
Add the oil. Bring the mixture together with a wooden spoon until it forms a soft, sticky dough.
Knead on a floured surface for 6 mins until smooth. Cover with a tea towel and leave to rise a little. Meanwhile, make the sauce. Put the tomatoes, garlic and herbs in a large pan and season with black pepper. Simmer for 10 mins or until thickened. Set aside.
Preheat the oven to 220C/200C Fan/Gas 7. Stretch the dough into 2 round pizza bases about 5mm thick. Line 2 baking trays with baking paper, sprinkle lightly with flour then lay the bases on top.
Spread the tomato sauce evenly over the bases.
Top with the mozzarella and basil. Bake for 12-18 mins until the crust is crisp and golden. Serve immediately.