Ingredients:

  • 300g (2.5 cups) strong bread flour, type 00 preferably, sifted (+ 50g for dusting)
  • 1 tsp salt
  • 1 ¼ tsp (7g) instant yeast
  • 1 tbsp olive oil (+ extra for greasing)
  • 200ml warm water
  • 8 tomatoes on vine, halved
  • 2 tbsp olive oil
  • 2 cloves garlic, thinly sliced
  • Salt and freshly ground black pepper
  • 120ml (0.5 cup) tomato passata
  • 1-2 cloves garlic, minced
  • 1 tsp dried oregano
  • 250g (8.8 oz) fresh mozzarella, sliced or torn
  • 1 handful fresh basil leaves
  • 1 tbsp olive oil

Instructions:

  1. Combine flour, yeast, salt in the mixing bowl. Make a well in the centre, pour in olive oil and warm water and mix until a soft dough forms. Knead the dough for 10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise for at 90 minutes in a warm place.
  2. Preheat the grill to medium-high heat. Place tomatoes and sliced garlic on a tray. Drizzle with olive oil, season with salt and pepper.
  3. In a bowl, combine passata, minced garlic, oregano, salt, and pepper.
  4. Punch down the risen dough and divide into 2 equal pieces. Dust walls of the flour. Shape into 2 rounds, or ovals.
  5. Lightly dust the pizza peel or baking sheet. Dust the dough with flour and stretch to roughly ½-cm thick, leave thicker at the edges. With tomatoes and garlic exposed to the grill first for 1-2 minutes. Carefully flip the base over. Spread the pizza sauce over the base, leaving a border for the crust. Add the mozzarella, basil, and grilled tomatoes.
  6. Top with olives, and sprinkle with more fresh basil, torn or grated.