Margherita Pizza With Chilli Oil And Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and grate your garlic

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Put a large baking tray (or two!) in the oven to heat up (this will stop the pizza bottom[s] from going soggy!)

Add your tomato paste to a bowl with the grated garlic, dried oregano and a pinch of salt, pepper and sugar

Add 5 tbsp [7 1/2 tbsp] [10 tbsp] cold water and stir it all together – this is your tomato base

Wash your salad, then pat it dry with kitchen paper

Cut your cucumber into batons

Combine your balsamic vinegar with a generous drizzle of olive oil in a bowl – this is your balsamic dressing

Remove the heated tray[s] from the oven and add your pizza base[s]

Spread the tomato base evenly over your pizza base[s] with the back of a spoon

Top with the torn mozzarella

Tip: Cooking for 2 or more? Make sure the pizza doesn't overlap on the tray to avoid raw dough!

Put the tray[s] in the oven for 13-15 min or until the cheese has melted and the base is crisp – this is your margherita pizza

Whilst the pizza is cooking, heat a pot with a drizzle of olive oil over a medium heat for 1-2 min or until very hot

Add your chilli flakes (can't handle the heat? Go easy!) to a small heatproof bowl with a pinch of salt

Carefully pour the heated oil into the bowl, give it a good mix up and set aside for later – this is your chilli oil

Combine your salad and cucumber batons in a bowl with the balsamic dressing

Tip: Cooking for kids? Set aside half of the cucumber batons for serving!

Give everything a good mix up – this is your salad