Cheesy Margherita Pizza

Add the all purpose flour to a bowl. Add the yeast and salt, mix well. Gradually add warm water. Mix the dough with clean hands. Add olive oil. Knead the dough for 5 min until it's not sticky anymore. Form it into a ball. Cover with a cloth and let it 'prove' at room temperature until doubled in size (30 min).

Preheat the oven to 220°C/200°C fan. Peel and finely chop the onion. Peel and crush the garlic. Heat a pan over a medium heat with a drizzle of olive oil. Fry the onion with a pinch of salt for 5 min. Add the garlic and cook for 2 min further.

Add the tomato paste and white sugar and cook for 2 min. Add the chopped tomatoes, measured water, dried basil, salt and pepper. Simmer over a low heat for 5 min. Blend the sauce until smooth.

Using a rolling pin, roll the dough into an even, thin layer on a lined baking tray (tip: place a wet piece of kitchen paper under the baking tray, so that it doesn't slide). Let the dough rest for 5 min. (If you're cooking for 3-4 people, divide the dough in two and use two baking trays.)

Spoon the tomato sauce onto the pizza base. Drain the soft mozzarella and tear it onto the pizza. Sprinkle with the grated mozzarella. Bake in the oven for 15 min until the cheese is golden.

Meanwhile, rinse and dry the rocket leaves. Shave the Parmesan and mix it with the rocket. Drizzle with olive oil and season with a pinch of salt and black pepper. Once golden, remove the pizza from the oven and garnish with fresh basil leaves just before serving.