PIZZA MARGHERITA WITH PARMIGIANO REGGIANO

This Parmigiano Reggiano Pizza is certain to get the pizza party going! Simple and delicious, you can follow the recipe, which makes 2-3 large pizzas below.

INGREDIENTS

To make the dough:
500g Plain flour
10g Salt
1 x sachet Dried Yeast
Approx. 325ml Lukewarm water

For the toppings:

300g Tinned plum tomatoes
Salt & pepper
Extra virgin olive oil, for drizzling
30g Parmigiano Reggiano, grated/shavings
Basil leaves
150g Mozzarella, roughly chopped

METHOD

1. Combine the flour, salt, and dried yeast in a large bowl. Gradually add lukewarm water and mix well until you obtain a dough.

2. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this, the dough will be more pliable to work with.

3. Knead the dough for about 10 minutes until smooth and elastic, then split into 2-3 balls. Knead each pieces for a couple more minutes and shape into a ball.

4. Cover the dough with a slightly damp cloth and leave to rise in a warm place for about 30 minutes, until it has doubled in size.

5. Meanwhile, crush the tomatoes slightly with a fork, season with salt & pepper, and mix well. Preheat the oven to its highest setting.

6. Sprinkle some flour on a clean work surface and spread the dough into a circle, making it as thin as possible without tearing it. Sprinkle some breadcrumbs on 2-3 large baking trays and place the pizza bases on them.

7. Drizzle a little olive oil on each base then spread a little of the tomato evenly. Drizzle with olive oil, sprinkle with Parmigiano Reggiano, add a few basil leaves, and top with some mozzarella.