Caprese pizza with mozzarella

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.