Malawach Margherita Pizza

Method

1. Mix the flour, sugar and most of the salt in a bowl, add the water gradually to make a ball, then knead on the worktop for 6 min until smooth and soft.

   Add in this stepPlain flour 200 gSugar 1 tspSalt ½ tspWater, room temperature 120 ml

2. Divide into one ball per person, rub with a little melted butter, cover with cling film and rest for 30 min.

   Add in this stepButter, melted 8 g

3. Grease the worktop and your hands with butter and pull each ball out in all directions until see-through thin. Brush with the remaining butter, fold in thirds into a strip and roll up like a snail. Wrap and chill for 1 h.

   Add in this stepButter, melted 32 g

4. For the sauce, simply stir the rest of the salt, half the olive oil and the oregano into the passata. Leaving it uncooked keeps it fresh-tasting after baking.

   Add in this stepPassata or blended canned tomatoes 120 gSalt ¼ tspExtra virgin olive oil ½ tbspDried oregano ½ tsp

5. Heat the oven to 230 °C. Press a cold coil between baking paper into a disc about 22 cm wide and cook in a dry 24 cm non-stick pan over medium heat for 3 min in total, turning once, just until pale golden and the layers start to puff. It finishes in the oven, so don't brown it too much.

   medium heat

6. Put the malawach on a baking tray and spread the sauce thinly, leaving a 1 cm border. Tear the mozzarella, pat it dry with kitchen paper and scatter over, then bake (oven) at 230 °C for 6 min, until the cheese is melted and bubbling and the edges are deep brown. Finish with grated Parmigiano, basil and the rest of the olive oil, and slice straight away.

   Add in this stepMozzarella 120 gParmigiano Reggiano 10 gFresh basil leaves 6 gExtra virgin olive oil ½ tbsp

   oven