Tip all of the base ingredients into a
mixing bowl. Pour over 300ml warm
water – not too hot. Stir quite hard with a
spoon until the mixture comes together.
Turn out onto a lightly floured surface
and knead 2-3 times until the mixture
forms a ball. Divide dough into 8 equalsize
pieces. Take 1 piece, leaving the
remainder loosely covered with oiled
cling film. Lightly flour the surface again
and use a rolling pin to roll out dough into
a round about 15cm diameter or as thin
as you can. Put pizza on a baking sheet.
Mix together the butter and crushed
garlic, then spread a little over the pizza.
Tear the mozzarella into thin strips and
scatter over. Repeat for the remaining
pieces of dough. You should be able to fit
2 pizzas per baking sheet; depending on
how many baking sheets you have, you
may have to cook in batches.
Heat oven to 240C/fan 220C/gas 9.
Bake pizzas for 12-15 mins until crisp and
cooked through. Meanwhile, mix together
the remaining ingredients, then season
well. When the pizza comes out of the
oven, top with the tomato mixture and
serve straight away.