INGREDIENTS

INSTRUCTIONS

~- 1 tablespoon sun dried tomato paste Good pinch crushed chillies
(1lb 20z) 150 gram ball mozzarella cheese -- (5oz) 40 grams freshly grated
Parmesan cheese -- (1 1/2oz)
Preheat the oven and two baking sheets to 220°C/425°F/gas mark 7.
Heat 2 tbsp of the oil in a pan, then add the garlic and cook gently for 2
to 3 minutes until softened but not coloured. Chop up the oregano and
parsley, but save the basil to use as a garnish. Add the tomatoes, tomato
paste chopped herbs, chilli flakes, sugar and seasoning and simmer for
about 20 minutes, until nice and thick. Leave to cool a little.
Meanwhile, cut the pastry in half and, on a lightly floured surface, roll
out each piece large enough to cut out a 23cm (9 inch) round (use a dinner
plate as a guide to cut around). Lightly mark a 2.5cm (1 inch) border
around the edge of each pastry round -this will make the crust. Prick the
inner circles of the pastry rounds with a fork, then place both rounds on a
square of parchment paper and leave to rest in the fridge - for up to 30
minutes if you have time. Spread the inner cirlce of each pastry round with
a layer of the tomato topping, and arrange the mozzarella on top. Sprinkle
over the Parmesan, basil and olives and drizzle over the remaining oil.
Bake for 15 to 20 minutes until crisp and golden brown. Cut into wedges and
serve.
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