Per serving (224g) Calories 406, Fat 15g,
Saturates 13g, Carbohydrate 61g,
Sugars 6.4g, Fibre 4g, Protein 8.1g, Salt 1.9g
To make the dough, add the milk, yeast and sugar together and leave for 10 minutes to activate. Add this to the flour and mix to form a dough then knead for 2-3 minutes. Place into a warm place to prove for 30 minutes, until the dough has doubled in size.
For the sauce, add the tinned tomatoes, tomato purée, onion granules, garlic, oregano and sugar to a saucepan over a medium heat and cook for 15-20 minutes until the sauce is thick. Use a stick blender to blend the sauce until smooth, season to taste.
Preheat the oven to 200°C/400°F/Gas 6. Roll the dough into a 30cm circle, make a ring around the outside edge of the dough using 100g of the mozzarella, then fold the outside edge over, encasing the mozzarella. Spread the sauce onto the pizza and top with the remaining cheese. Place the pizza into the oven for 15-20 minutes until the dough has cooked and the cheese has melted.
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