They say that classic pizza is not what we used to eat now but it initially had only tree top ingredients: tomato sauce, mozzarella, and basil. Being just the spice, basil was highly rated as a pizza ingredient. Alongside pleasant aroma, it possesses a range of health benefits.
Basil is a natural antibiotic that has a bactericidal, antifungal and disinfectant effect. Indians use basil infusion as a traditional natural anti-febrile medicine while dentists recommend eating basil for cavity protection: it kills up to 90% of bacteria in the mouth that cause caries, dental plaque, stomatitis, etc. With this in mind, your pizza with basil seems like being a healthy meal, doesn’t it?
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
Serves: 4 (2 pizzas)
For the base:
2 cup flour
2/3 cup warm water
2 tbsp vegetable oil
1 tbsp instant yeast
salt to taste
For the topping:
1 cup passata or canned tomatoes
1 garlic clove, minced
handful fresh basil or 1 tsp dried
1 cup ball mozzarella
10 cherry tomatoes, halved
handful black olives (optional)
- Make the base: take a large bowl and put the flour there. Make a hole, add yeast and a pinch of salt there. Pour warm water in portions and stir it with a wooden spoon to a dough.
- Knead it for a couple of minutes until it gets smooth and nonsticky. Set it aside on a floured surface and cover with a towel.
- Make the tomato sauce: chop fresh basil leaves (or use dry), mince canned tomatoes, crush the garlic and blend. You can add some seasoning to your liking.
- Knead the dough before splitting it into two parts. Roll them out on a lightly floured surface into large no less than 10-inch rounds. If you want a crunchy base, make the rounds quite thin because the dough will rise in the oven. Put the bases on a baking sheet.
- Preheat the oven up to 460 *F. Top the bases with sauce, spread it evenly over the surface. Add mozzarella and tomatoes. Sprinkle it with parmesan and olive oil. Bake for 10 minutes. You can top pizza with a couple of fresh basil leaves before serving.