Ingredients
Passata sauce
Method
Passata sauce
1.Heat the oil in a medium saucepan and add garlic. As soon as it changes colour, add the passata. Swirl a little water around the jar of passata to loosen any clinging tomato pulp and add this to the pan. Season with a few pinches of sea salt and oregano.
2.Bring sauce to a gentle bubble then cook gently, stirring from time to time, for 25 minutes or so, until rich and thick.
Pizza
3.Preheat oven to 180°C fanbake.
4.Put the vegetables in a large shallow ovenproof tray lined with baking paper. Drizzle with the olive oil, season with sea salt and grind over black pepper to taste. Toss gently. Roast for 30 minutes, turning once or twice, or until lightly golden and just tender. Set aside.
5.Turn up oven to 225°C and heat a pizza stone in the oven for 45 minutes, then lower temperature to 220°C. Sprinkle a pizza paddle or baking tray with semolina. Divide dough in three and, working with one piece of dough at a time (keep the rest of the dough sprinkled with semolina and covered), roll and shape it into an oval on the pizza paddle or baking tray.
6.Put one third of the mozzarella on the dough, then blobs of passata sauce, then one third of the vegetables and basil. Season with flaky sea salt and plenty of freshly ground black pepper. Drizzle lightly with lemon oil.
7.Slide the pizza onto the hot pizza stone. Cook for about 10 minutes until dough is golden and cheese melted. Shave a little grana padano over the top and cut with pizza wheel to serve.
8.Prepare the second pizza in the same way while the first one is cooking, and the last one while the second pizza is cooking.
