Recipe: Pizza margarita for #diettuesday

Preheat the oven to gas 9, 240°C, fan 220°C

Tip the flour, salt and yeast into a large mixing bowl

Pour over the water and oil and, using a metal spoon, mix together until you have a sticky dough

Knead until the dough starts to feel elastic and smooth, about 10 minutes.

Place dough in the bowl with a sheet of clingfilm coated in oil to stop the dough from sticking and leave in a warm place for around an hour until the dough has doubled in size

Make a tomato sauce by stirring together the garlic and passata

Snip or finely chop a couple of basil leaves, add to the sauce and season

Lightly flour 2 baking sheets and the work surface and kneed the dough, then divide it into 2 thin circles

Flatten it using your palms, then press the edges away with your fingers, turning the dough round as you go

Lift the circle onto a baking sheet, and spread out with your fingers until about 30cm (12in) wide. Repeat

Spoon over the sauce, leaving a border of about 1cm and tear the mozzarella into pieces and scatter over the pizza, along with any toppings

Drizzle over a little oil, and bake for 12-15 minutes, or until the base is crisp. Scatter over some remaining basil leaves to serve