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Slow roasted tomato,

fresh basil and goat’s cheese pizza

SERVES 4 (MAKES ONE PIZZA)

FOR THE BASE:
- 300g/10oz strong bread flour
- 1 tsp instant yeast (from a sachet or tub)
- 1 tsp salt
- 1 tbsp olive oil

FOR THE SLOW ROASTED TOMATOES:
- 400g cherry tomatoes,sliced in half
- 2 garlic cloves, thinly sliced
- 1 tsp caster sugar
- 4 tbsp olive oil
- Sea salt and freshly ground black pepper

FOR THE TOPPING:
- 150g goat’s cheese with rind, sliced
- 100g ball mozzarella, sliced

TO FINISH:
- handful basil leaves

1 Roast the tomatoes. Heat the oven to 170C/Fan 150/Gas 4. Put the tomatoes in a large bowl with the garlic,thyme, sugar and olive oil. Season with salt and freshly ground pepper and mix well. Lay the tomatoes cut side up onto a lined baking tray and place in the oven. Cook for 45 minutes, until nicely roasted.
2 Make the base. Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml of 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 5mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
3 Roll out the dough. If you’ve let the dough rise, give it a quick kneed. On a floured surface roll out the dough into a large circle, about 35cm across, using a rolling pin. Lift the base onto a floured baking sheet.
4 Top and bake. Remove the tomatoes from the oven and increase the temperature to 240C/Fan 220/Gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf.
Scatter over the goat’s cheese and mozzarella and then top with the slow roast tomatoes and garlic slices. Reserve the oil that has gathered on the tray used to cook the tomatoes for later. Season with a little salt and plenty of black pepper. Put the pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 12-15 mins, until crisp.
Scatter over the basil leaves, drizzle with the reserved tomato infused oil and serve.
Slow roasted tomato, fresh basil and goat’s cheese pizza
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