Photo of Caprese pizza with mozzarella by WW

Caprese pizza with mozzarella

12
12
12
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
35 min
Cook
30 min
Serves
4
Difficulty
Moderate
This recipe screams ITALY. Not only with the flavours of basil, tomato and mozzarella, but the green, red and white colours too.

Ingredients

plain flour

1¼ cup(s), 185g

plain wholemeal flour

¾ cup(s), 120g

dry yeast

7 g

sea salt

½ tsp

olive oil

3 tsp

brown onion

½ medium, finely chopped

garlic

1 clove(s), crushed

tomato pasta sauce

¾ cup(s)

fresh oregano

1 tbs, finely chopped

dried chilli flakes

½ tsp

tomato(es)

250 g, baby roma

reduced-fat mozzarella cheese

100 g, thinly sliced

fresh basil

2 tbs

oil spray

1 x 3 second spray(s)

Instructions

  1. Combine flours, yeast and salt in a large bowl. Combine oil and ¾ cup (185ml) warm water in a jug. Make a well in centre of flour mixture. Pour oil mixture into well and mix to form a soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until dough is smooth and elastic (see tip). Place in a large bowl lightly sprayed with oil. Cover and set aside in a warm place for 1 hour or until doubled in size.
  2. Meanwhile, lightly spray a small saucepan with oil and heat over medium heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add pasta sauce, oregano and chilli flakes and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes. Set sauce aside to cool.
  3. Place 2 baking trays in the oven. Preheat oven to 240°C or 220°C fan-forced. Using your fist, punch down centre of dough. Turn out onto a lightly floured surface. Knead for 20–30 seconds or until smooth. Divide dough in half. Roll out each piece of dough on a lightly floured surface to form a 25cm round. Place pizza bases on preheated trays.
  4. Spread pizza bases with sauce and top with tomatoes and cheese. Bake for 15–20 minutes or until bases are golden and crisp. Sprinkle with basil to serve.

Notes

SERVING SUGGESTION: Mixed salad leaves and Lebanese cucumber (cut into ribbons), drizzled with balsamic vinegar.TIP: You may need to flour the work surface a few times while kneading the dough to stop it from sticking.

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