• Dough

  • 2 teaspoons fast action dried Yeast

  • 250 ml tepid Water

  • 600 ml strong Plain Flour plus extra for dusting

  • 1 tablespoon Olive Oil

  • Small handful of fine Semolina

  • Tomato base

  • 560 g jar Passata

  • of Butter

  • 1 Clove Garlic crushed

  • 4 sun blushed Tomatoes chopped

  • 200 g Cherry Tomatoes halved

  • Sea Salt & freshly ground black pepper

  • Toppings

  • 1 large Buffalo Mozzarella sliced

  • Small handful of Basil leaves roughly torn

  • 100 g San Danielle ham

  • Sea Salt & freshly ground black pepper

  • Parmesan shavings

  • Rocket

  • Chilli Oil


  • Dough:

  • 1.

    To make the dough, add the yeast to the warm water, stir and leave to stand for a few minutes until frothy. Tip the flour into a food processor (with a dough hook attachment), add the oil, then with the motor running, pour in the yeast liquid.

  • 2.

    Process until the dough is smooth and leaves the side of the bowl clean. Transfer to a lightly oiled bowl, cover with cling film and leave in a warm place until doubled in volume.

  • Tomato base:

  • 1.

    To make the tomato base, put all the ingredients in a small pan over a medium-high heat. Bring to a simmer and cook until reduced by half. Blitz until you have a smooth paste and season to taste.

  • Toppings:

  • 1.

    Put all the topping ingredients in bowls on the kitchen table. Heat the oven to 220°C/gas 7. Divide the pizza dough in half. Roll out the dough, one portion at a time, on a lightly floured surface to a large round – making it as thin as possible. Place each round on a heavy baking sheet (or a large ovenproof cast-iron frying pan if you have one), dusted with semolina or flour.

  • 2.

    Spread with the tomato base. Top with mozzarella, basil and the ham. Season with salt and pepper then finish with the Parmesan.

  • 3.

    Bake in the oven for 8-10 minutes, until the base is golden and cooked through. Once out of the oven finish with a handful of rocket and a drizzle of chilli oil. Cut each pizza into 4 wedges and serve immediately.


Copyright © Gordon Ramsay

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