Lorraine Pascale's easy pizza
There are many recipes floating around at the moment for pizza made from various different bases, but this is my version with wholemeal spelt flour
Ingredients:
Base
300g spelt flour75g sachet of fast acting dry yeast1 tsp sea salt1 handful of fresh thyme or 2 tsp dried oregano
Topping
150ml passata1-2tsp harissa paste1 large tomato (cut into chunks)2 x 125g of low fat mozarellaSalt and pepper, for seasoning
To serve
Fresh basil
Method:
Toss the flour, yeast and salt in a large bowl
Add the water and stir well with a wooden spoonthen squidge it all together
Lightly dust a clean surface with flour, and knead for about 8 minutes
Flatten and sprinkle over the thyme leaves
Roll out the dough. Cover with a clean tea towel for a moment while you sort the topping.
Mix the passata and harissa and spread it over the base. Scatter the chopped tomatoes and season with salt and pepper.
Pop the pizza in the oven and cook for about 10 minutes then take it out and tear the mozzarella over the top