Make this classic pizza with the kids and once they have mastered it you can try endless variations by changing the topping. You will need: one large and one small bowl, large metal spoon, clingfilm, kitchen scissors, rolling pin, two baking sheets, tablespoon.
- Preheat the oven to Gas Mark 9, 240°C, fan 220°C. Tip the flour, salt and yeast into a large mixing bowl. Pour over the water and oil and, using a metal spoon, mix together until you have a sticky dough.
- Dust the work surface with more flour, then tip out the dough. Knead until the dough starts to feel elastic and smooth, about 10 minutes.
- Clean and lightly oil the mixing bowl, and then return the dough to it. Cover the bowl with a sheet of clingfilm coated in a little oil to stop the dough from sticking. Leave in a warm place until the dough has doubled in size, about 1 hour.
- Make a tomato sauce by stirring together the garlic and passata. Snip or finely chop a couple of basil leaves, add to the sauce and season.
- Lightly flour 2 baking sheets and the work surface. Knock the air out of the dough by punching it down, and then divide it into 2 pieces. Use a lightly floured rolling pin or your fingers, to press out the dough into two thin circles. If you're pressing out the dough, start with a ball of dough and flatten it using your palms, then press the edges away with your fingers, turning the dough round as you go. Eventually you'll end up with a nice round circle. Carefully lift the circle onto a baking sheet, and spread out with your fingers until about 30cm (12in) wide. Repeat.
- Spoon over the sauce, leaving a border of about 1cm (1⁄2in). Tear the mozzarella into pieces and scatter over the pizza, along with any toppings. Drizzle over a little oil, and bake for 12-15 minutes, or until the base is crisp. Scatter over some remaining basil leaves to serve, if you like.
Tip:Once you've mastered the basics, there are loads of different variations you can try. Toss a handful of rocket with some olive oil and a little seasoning, and use to top a hot pizza. Or crack an egg into the centre of each pizza towards the end of cooking. Bake until set. For a calzone, spread the filling over half the pizza, then fold over into a half circle, seal the edges and bake at Gas Mark 7, 220°C, fan 200°C for 15 minutes, until puffed up and golden.
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This is a Let’s Cookalong recipe from The Tesco Eat Happy Project, helping children have a healthier, happier relationship with food.
Find out more about The Tesco Eat Happy Project