Pizza Perfect
Serves: Theoretically makes a pizza for 2, but a hungry person could easily have one to themselves...easily
For the dough
  • 1½ cups (you can just use any old mug) self raising flour
  • ½ cup water
  • drizzle olive oil
  • salt
  • pepper
For the topping
  • tomato passata
  • 1 garlic clove
  • 1 small bunch basil
  • salt
  • pepper
  • olive oil
  • 1 ball mozzarella
  • 3 pieces of parma ham
  • handful of rocket
  1. The great thing about this recipe is that to make the dough all you need are three ingredients, and there's no elbow grease required in the kneading of the dough (yes kneading dough is my idea of a tough work out).
  2. All you have to do is mix the flour and water in a magimix (or you could use a good old fashioned bowl with a wooden spoon), add a glug of olive oil and season with generous pinch of salt and pepper, whizz for ten seconds and taddaaa...your pizza dough is ready
  3. Next, turn the grill on
  4. Whenever you're adding liquid to anything in cooking its always a good idea to add a little at a time, sounds obvious but its so much easier to add more liquid...its very tricky trying to take it away. So in this case less is more and add half the amount of water needed first and keep adding more until your dough comes together. But do bear in mind this dough is meant to be quite wet.
  5. Sprinkle a generous amount of flour on your worktop and tip the dough out onto it...the dough will be sticky, so keep gently working the dough into the flour on the surface until the dough stops sticking to your hand.
  6. Gently roll the dough into a round shape, it definitely does not have to be perfect, but should be about 1cm thick.
  7. next, heat a glug of olive oil in a non stick frying pan, and once its hot, dust the dough with flour and fold in half, then confidently and quickly lift the dough into the pan and unfold, pushing the dough out into the corners of the pan
  8. And that is the pizza base done! You want to get the underside of it golden brown, but watch to see that it doesn't burn.
  9. For the tomato base, I like to use half a pot of tomato passata which i put in the magimix with one peeled garlic clove, a handful of fresh basil leaves, salt, pepper and a drizzle of olive oil. (but I have also found that any kind of tomato based pasta sauces do work well if thats all you have to hand)
  10. Then simply spread the tomato mixture evenly over the pizza base.
  11. Feel free to make up your own pizza topping here...anything goes (my favourite at the moment is a generous sprinkling of parmesan on top of the tomato mixture and then half a ball of mozzarella ripped and scattered on top).
  12. Place the pan under the grill for 4 minutes.
  13. As soon as the pizza is done, scatter the remaining half of mozzarella on to the top and lay the parma ham in elegant ribbons on the top. finally scatter with rocket leaves and drizzle with olive oil.
Recipe by Made By Margie at