FROM ITALY WITH LOVE

POMODORO PESTO

The topping of tomatoes, fragrant basil and creamy mozzarella, finished off with rich pesto, creates a heavenly combination of flavours.

Makes two classic pizzas

■ 1 quantity of pizza
■ olive oil, for greasing
■ flour, for dusting
■ 160g passata
■ 12 basil leaves
■ 12 baby plum tomatoes, halveed
■ 130g block mozzarella, diced
■ 2 pinches dried oregano
■ freshly ground black pepper
■ 2 dessertspoons garlic oil
■ To finish
■ 40g (2 heaped tbsp) pesto

While your dough is rising, preheat your oven to 230°C/Fan 210°C/Gas 8. Lightly