Greendale Beef and Basil Pizza Recipe

To make the base, sift the flour into a large mixing bowl and crumble in the sea salt. Make a well in the flour, then add the dried yeast and the tablespoon of oil. Next, pour in the water a little at a time, stirring it in as you go, until you have a smooth dough. Tip the dough out on to a floured worksurface and knead it with your hands for a few minutes, stretching and folding the dough until it is smooth and elastic. Use a piece of kitchen paper to wipe the inside of a clean bowl with a little olive oil, then lift the dough into the bowl and cover the top of the bowl with clingfilm or a clean tea towel. Place the bowl somewhere warm (e.g. a sunny windowsill or an airing cupboard) and leave it for about 50 minutes, or until the dough has risen to twice its original size.

When the dough has risen, switch your oven on to 220°C (Gas Mark 7) to preheat. Take a round pizza tray or a baking sheet (ideally one without sides) large enough to hold the rolled-out pizza, and oil it lightly with a little more olive oil. Tip the dough out of its bowl on to your floured worksurface and knead it quickly to knock out any large air bubbles. Put the dough on to your tray, then roll it out into a circle of about 25cm (or larger, if you prefer a thinner crust on your pizza).

To make the topping, put the teaspoon of olive oil into a frying pan and place over a medium heat. As soon as it’s hot, add the onion and garlic, lower the heat a little and cook for 5 minutes, or until the onion has softened and started to become translucent. Turn the heat back up to medium and add the minced beef, cooking for a further 5 minutes until the meat is nicely browned. While the mince is cooking, spread the passata thinly over the prepared pizza base; as soon as the meat/onion mixture is ready, spread it over the passata. Next, scatter over the chopped tomatoes, then tear the mozzarella into bite-sized pieces and add them to the topping. Season well with a little salt and freshly ground black pepper, then put into the hot oven and cook for 15-20 minutes or until the base is crisp and golden. Transfer the pizza to a serving plate, then tear over the fresh basil leaves and serve straight away.