Tomato and garlic pizza

Ingredients

• 200 mlwater
• 50 mlvirgin olive oil
• 400 gplain flour
• 1 sachetyeast
• 1 pinchsalt

Instructions

1. 1

   Mix the yeast

   In a large bowl, stir the yeast into warm water until it has completely dissolved.

2. 2

   Make the dough

   Add the olive oil, flour and salt, then mix until a dough forms.

3. 3

   Knead until smooth

   Knead the dough on a floured surface for 5–7 minutes, until smooth and elastic.

4. 4

   Leave to rise

   Cover the dough with a clean cloth and leave it in a warm place for 1 hour, until it has doubled in size.

5. 5

   Heat the oven

   Preheat the oven to 220 °C.

6. 6

   Shape the base

   Roll out the dough and place it on a baking tray lined with baking paper.

7. 7

   Top and bake

   Add your chosen toppings, such as tomato and garlic, and bake for 17 minutes or until the edges are golden.

What is tomato and garlic pizza?

Pizza is an Italian dish built around a bread dough base with toppings baked in a hot oven. This version keeps the dough simple and suggests tomato and garlic for a straightforward topping.

The method relies on yeast to make the base rise, followed by a short bake at a high temperature. The topping amounts are left open, so add them to suit your taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 0g protein, 0g carbs, 0g fat.

The flour supplies most of the carbohydrates, while the olive oil contributes most of the fat; the listed ingredients provide little protein. Add a salad or vegetables alongside a slice to make the plate more varied.

Choosing the ingredients

Flour: the recipe simply specifies flour, so plain flour is a practical choice for a basic homemade dough.

Yeast: the recipe calls for one sachet but does not specify a type. Check the packet instructions if you need to confirm how it should be used.

Topping: tomato and garlic are given as examples rather than measured ingredients. Keep the topping modest so the base can bake through.

Getting a smooth dough

Mixing: dissolve the yeast in warm water before adding the oil, flour and salt. The recipe gives no exact water temperature; use warm, not hot, water.

Kneading: work the dough on a floured surface for 5–7 minutes. It is ready for its rise when it feels smooth and elastic.

Allowing time to rise

Rising: cover the dough with a clean cloth and leave it somewhere warm for 1 hour, until it has doubled in size. The rise is part of the method, even though the listed total time is 22 minutes.

Planning: allow for the stated rising time as well as the 17-minute bake when deciding when to start.

Shaping and baking

Rolling: roll the dough out evenly and transfer it to a baking tray lined with baking paper.

Doneness: bake at 220 °C for 17 minutes, checking that the edges turn golden. The recipe does not give a fixed thickness for the base, so keep an eye on it as it bakes.

What to serve it with

A green salad or a serving of roasted vegetables can sit alongside the pizza for a simple meal. Because the topping quantities are not specified, add accompaniments to suit how filling you want the meal to be.

Recipe notes & tips

• Measure the water and oil before starting so they are ready to mix.
• Use warm rather than hot water when dissolving the yeast.
• Flour the work surface lightly to help with kneading and rolling.
• Wait for the dough to double in size before shaping it.
• Avoid piling on too much topping so the base can bake properly.
• Check the edges at 17 minutes and look for a golden colour.

Variations

• Tomato and garlic: use these suggested toppings for the flavour described.
• Fresh herbs: scatter herbs over the topping before baking for an aromatic finish.
• Cheese: add a layer of cheese over the tomato before baking.
• Vegetables: add thinly sliced vegetables so they have time to cook.
• Olive topping: add a few sliced olives for a savoury contrast.

Common mistakes to avoid

• Hot water: it may affect the yeast; use warm water instead.
• Under-kneading: the dough may remain uneven; knead for the full 5–7 minutes until smooth and elastic.
• Skipping the rise: the dough will not follow the stated method; leave it covered for 1 hour until doubled.
• Too much flour on the surface: excess flour can make handling messy; use only enough to prevent sticking.
• Heavy topping: a thick layer can make the base harder to bake; keep the topping modest.
• Relying on the listed total time: the method includes a 1-hour rise; plan around the method's timings.

How to store

Keep leftover baked pizza covered in the fridge and eat within 3 days. Reheat in an oven until hot; the recipe does not specify storage instructions for uncooked dough.

Frequently asked questions