Margarita pizza

Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200 ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.

Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside.

Mix the tomato purée, basil and crushed garlic together, then season to taste. Keep aside.

If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large round.

Mount the bases on baking sheets.

Preheat the oven to 240C.

Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season.

Bake for 8-10 mins until crisp.

Serve with a little more olive oil, and basil leaves if using.

Repeat the same for remaining pizza dough.