Margherita Pizza

1. Place the flour, yeast and salt in a food processor or kitchen mixer fitted with a dough hook (or use a bowl and a wooden spoon if you do not have either of the above).
2. Mix the warm water and 2 tablespoons of the oil in a jug.
3. While the motor running, slowly pour the oil mixture through the feeder tube (or stir by hand) and mix until you have achieved a soft, stretchy dough. Knead for 5 minutes in the machine or for 10 minutes by hand on a lightly floured work surface.
4. Divide the dough into two balls, even in size. Transfer each ball of dough to a clean bowl and lightly brush with oil to avoid a skin forming. Cover each bowl with cling film. Leave to rise for a couple of hours in a warm place.
5. Meanwhile make your tomato based sauce. Peel and chop you garlic.
6. Add ½ tablespoon of oil to a small pot and add your garlic and lightly fry.
7. Add the tinned tomatoes and bring to the boil. Once it comes to the boil, reduce the temperature and simmer for approx. 5 minutes.
8. Take off the heat and blitz with a hand gun to produce a smooth sauce.
9. When you are ready to roll out your dough, punch the dough down with a clenched fist then roll out each half onto a lightly floured surface into a 25cm (10inch) circle and transfer each circle of dough onto a pizza tray.
10. Spread lightly with the prepared tomato based sauce, tear the mozzarella ball over the pizza base and sprinkle with basil leaves.
11. Transfer to your oven, preheated to 240 ° C (475 ° F/Gas mark 9) and bake for 10 – 12 minutes, until the base is crisp and the cheese has melted.
12. To serve, cut the pizza into wedges and serve on warmed plates.

Per Portion this dish provides:
1 dairy exchange
1 vegetable exchange
3 and ½ protein exchanges (from the bread and cereal group)