Makes 6-8 pizzas
200g (7oz) gluten and wheat-free plain white flour blend
1tsp caster sugar
1tsp quick yeast
160ml (5floz) warm milk
1 tsp vinegar
3tbsp sunflower oil
For the margherita topping
2 tbsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely sliced
3tsp (heaped) dried Italian or mixed herbs
2 x 400g (14oz) cans chopped tomatoes
freshly ground black pepper
mozzarella, cut into cubes
Preparation and cooking times
Prep 1hr 15 mins. Cook 35 mins
Cook the onion, garlic and herbs in a little oil in a wide frying pan fairly briskly for 5-10 minutes until soft. A pinch of salt added at the start will help prevent burning.
Add the tomatoes and bring to the boil. Reduce the heat and simmer, without a lid, for 45 minutes until the mixture reduces to a thick sauce, stirring occasionally to stop it burning. It will have lumps in. Season with salt and pepper to taste.
Combine the flour, salt, yeast and sugar in a large bowl. Whisk in the milk, egg and vinegar and then, slowly, the oil.
A soft and sticky dough should form.
Cut the dough into pieces the size of walnuts and press each one flat with your fingers on a baking tray. Spread the tomato sauce on top and cover with cheese. Cover the entire baking sheet with plastic wrap and leave in a warm place for an hour to rise.
Pre heat the oven to gas 5, 190?C, fan 170?C. and bake for 20-35 minutes. The pizzas will be sizzling when done. Serve immediately.