Ingredients

• 500g/1lb 2oz strong plain flour
• plus extra for dusting
• 10g/½oz fresh yeast
• 2 tsp salt
• 400g/14oz can chopped tomatoes
• well drained
• salt and freshly ground black pepper
• small handful fresh basil leaves
• small handful thyme leaves
• optional
• 200g/7oz buffalo mozzarella cheese
• torn up
• small handful pitted black olives
• optional
• extra virgin olive oil
• for drizzling

Directions

• For the base
• sift the flour into a large bowl. In another bowl
• mix the yeast with a little warm water until it begins to foam. Slowly add to the flour and mix to form a dough. If it's too sticky
• add more flour. Cover the bowl with a clean cloth and leave to rest for five minutes.
• Add the salt to the dough
• then turn out onto a lightly floured surface and knead for about ten minutes until smooth. Cover with a damp cloth and let it prove for 30 minutes.
• Preheat the oven to its highest setting. Cut the dough in half and knead for a minute or so
• making sure you really knock it back.
• Press the dough out very thinly to make two circles about 40cm/16in across
• leaving the edges slightly thicker
• like the edge of a plate. Place the dough circles onto floured baking sheets.
• For the topping
• season the tomatoes with salt and freshly ground black pepper and spread over each dough base (you probably won't need the whole tin). Sprinkle over the basil leaves
• thyme leaves
• if using
• and mozzarella
• season with salt and freshly ground black pepper and drizzle over some oil. Scatter over the olives
• if using.
• Place the pizzas into the oven and bake for 8-10 minutes
• or until the base is crisp and the cheese is bubbling.