1 pizza dough mix 1/2 onion, peeled and finely chopped 1 clove garlic, crushed 4 Tbs. oil 7oz/200g tin chopped tomatoes 1 Tbs. tomato puree salt and freshly ground black pepper 1/2 Tbs. finely chopped fresh marjoram 1/2 Tbs. finely chopped fresh oregano 4oz/100g mozzarella cheese, thinly sliced 2 courgettes(zucchini), trimmed and sliced extra chopped herbs for sprinkling flat parsley sprigs for garnish
Instructions
1) Make up dough base according to instructions and leave to rise in a warm place until doubled in size (approx. one hour). Cover with a damp tea towel.
2) While dough is rising, make the tomato sauce. Fry onion and garlic in 2 Tbs. of the oil until softened. Add chopped tomatoes and tomato puree and bring to the boil. Simmer until slightly reduced. Season with salt and freshly ground black pepper and add marjoram and oregano. Reserve.
3) Knead risen dough on a lightly floured board and divide into 4. Roll out 4 circles about the size of a tea plate. Place on a greased baking sheet.
4) Spread each circle with tomato sauce and layer with cheese slices. Lightly fry courgette rings in 1 Tbs. oil to brown slightly and top pizzas with these.
5) Brush with remaining oil and sprinkle with extra chopped herbs and a good grinding of black pepper.
6) Bake at 400F, 200C for 20 minutes or until dough is firm and pizzas are golden. Serve garnished with flat parsley sprigs.
