Pizza al Basilico (Basil Pizza)
🍽️ Serves: 2–4
⏱️ Prep Time: 20 mins | Cook Time: 12–15 mins | Dough Rest: 1 hr (or use store-bought)
✅ Ingredients:
For the Dough (or use store-bought pizza dough):
250 g (2 cups) all-purpose flour
1 tsp salt
1 tsp dry yeast
150 ml (⅔ cup) warm water
1 tbsp olive oil
For the Toppings:
150 ml (⅔ cup) tomato passata or crushed tomatoes
1 clove garlic, minced (optional)
1 tbsp olive oil
200 g (7 oz) fresh mozzarella, sliced
A handful of fresh basil leaves
Salt & pepper to taste
Optional: pinch of chili flakes or a few cherry tomatoes, halved
👨🍳 Instructions:
Make the Dough (skip if using store-bought):
In a bowl, mix the warm water and yeast. Let sit 5–10 minutes.
Add the flour, salt, and olive oil. Mix and knead for about 8–10 minutes until smooth.
Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Preheat the Oven:
Preheat your oven to 220°C (430°F), or as hot as it will go. Place a pizza stone or baking tray inside to heat.
Prepare the Sauce:
In a small pan, warm olive oil and sauté garlic for 30 seconds (if using).
Add tomato passata, salt, and pepper. Simmer for 5–10 minutes until slightly thickened.
Shape the Pizza:
Roll out the dough on a floured surface into a circle or rectangle.
Transfer to parchment paper.
Assemble:
Spread a thin layer of tomato sauce over the base.
Top with slices of mozzarella.
Bake for 10–15 minutes until the crust is golden and cheese bubbly.
Finish with Basil:
Add fresh basil leaves right after baking. Drizzle with olive oil before serving.
📝 Tips:
Add the basil after baking to keep it bright and fragrant.
Want extra flavor? Add a sprinkle of grated Parmesan or a drizzle of balsamic glaze.
This also works great with a thin crust or even a flatbread base.
Let me know if you'd like a version with pesto or a gluten-free crust!