Margherita pizza with tomato salad

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Instructions

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1 Preheat oven to 220°C. Lightly grease two oven or pizza trays. Divide pizza dough in two and roll out thinly to 20cm rounds. Lift dough onto each tray. Press dough out with fingers to 25cm. Spread dough with pizza sauce.

2 Scatter chopped Roma tomato and finely chopped red onion over pizzas.

3 Top with mozzarella and parmesan or pecorino. Spray lightly with oil. Bake for 15-20 minutes until golden and crisp.

4 In a large bowl, combine tomato wedges with cucumber and remaining sliced red onion. Add half the basil leaves. Drizzle over the balsamic vinegar and extra virgin olive oil. Season with pepper and toss to combine. Scatter remaining basil leaves over cooked pizza and cut into wedges. Serve with salad.

HFG tip

Pre-made pizza dough is easier to handle and roll if brought to room temperature.

For a fresher twist, you can cook the pizza without the mozzarella, then add it when it comes out of the oven.

Nutrition Info (per serve)

• Calories 320 cal

• Kilojoules 1340 kJ

• Protein 17.4 g

• Total fat 11.6 g

• Saturated fat 5.9 g

• Carbohydrates 33.1 g

• Sugar 7.2 g

• Dietary fibre 3.9 g

• Sodium 691 mg

• Calcium 365 mg

• Iron 1.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.