for 2 person

Dough

350 g	white flour
1 tsp	salt
2 tsp	baking powder
1 ¾ dl	water
1 tbsp	olive oil

Topping

1 ½ dl	puréed tomatoes
1 tbsp	olive oil
1	garlic clove, squeezed
2 sprig	basil, finely chopped
	salt and pepper to taste
150 g	mozzarella, torn into pieces

To bake

30 g

rocket

How it's done

Dough

Mix the flour, salt and baking powder in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover the dough and leave to rest for approx. 30 mins. at room temperature.

Topping

Stretch the dough by hand into a thin circle, place on a baking tray lined with baking paper. Combine the passata, oil, garlic and basil, season. Spread the sauce over the dough, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove, top with the rocket.

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