Ingredients
Dough
75g strong white flour
1/4 tsp yeast
1/4 tsp salt
30 ml water
Tbsp olive oil
Topping
Squeeze of tomato puree
Water (about 100 ml)
1 clove chopped garlic
Good sprinkling oregano
4 asparagus tips halved
4 mushrooms sliced
30g cheddar cheese
Method
1) Put flour in a bowl and the yeast on one side, salt on the other of the bowl.
2) Combine with the water and olive oil into a wet dough.
3) Leave in the bowl whilst you mix up your passata (tomato puree, garlic and water) and slice asparagus and mushrooms and grate your cheese. AKA do the topping admin.
4) Preheat oven to 220 degrees c.
5) Place baking parchment on a tray ready.
6) On quite liberally flour-dusted surface, roll out your pizza dough. Super duper thin. Like, about 2 mm. As thin as poss without making holes. The dough is super stretchy, pliable and so nice to work with. A bit intimidating as doughs go, but just remember: keep it thin.
7) Place this base onto the tray, pour over and spread the passata mix, arrange asparagus and mushrooms in a jazzy fashion and sprinkle on the cheese.
8) Bake for 10 minutes, or until super crispy on the edges.
This. Was. SCRUMMY. I love a good thin pizza base at the best of times, but this was the creme de la creme of thin. Yum. And the perfect sized pizza for just little old me. I will certainly be making this again and can't wait to experiment with different toppings - maybe a sweet peanut butter and choc option? Oh god, I'm salivating.