Wholemeal margherita pizza with light mozzarella

Ingredients

For 1 serving

• Whole wheat flour90 g
• Active dry yeast2 g
• Tomato passata80 g
• Light mozzarella80 g
• Extra virgin olive oil2 teaspoons
• Basil4 g
• Dried oregano1 pinch
• Saltto taste

Contains: gluten, lactose,

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the wholemeal flour and half the oil and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, put it in a covered bowl and leave it to rise for 90 minutes in a warm place, until doubled in size.
3. Half an hour before the end of the rise, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up. Meanwhile season the tomato passata with salt and tear the light mozzarella into pieces, letting it drain on kitchen paper.
4. Turn the dough out onto a sheet of baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Spread it with the passata and sprinkle with dried oregano.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 8 minutes, until the edge starts to colour; add the mozzarella and bake for another 5 minutes, until melted and the base is crisp.
6. Finish with basil leaves and the remaining oil, raw.