Mangia Bene!

Mozzarella, tomato and basil bring out the best in each other – enjoy this classic Italian combo two ways! PHOTOS COURTESY OF Adobe Stock

TOMATO, MOZZARELLA AND PESTO SALAD

Serves 2 - 50g pine nuts - 80g basil - 50g parmesan - 150ml olive oil - 2 garlic cloves - 200g mixed heritage tomatoes, sliced - 1 large shallot, sliced into thin rings - 6 salad leaves, shredded

First make the pesto (250ml): Heat a s mall frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic. Whizz until smooth, then season to taste. Put the tomatoes in a bowl with the shallot rings and season with a large pinch of salt. Leave for 10 minutes for the tomatoes to release their juices. Arrange the tomatoes (and their juices) over two plates, then sprinkle over the shallots and assorted leaves. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the pesto, and serve with crostini.

EASY PIZZA MARGHERITA

Makes 1, serves 2 - 150g strong bread flour - ½tsp instant yeast - ½tbsp olive oil - 50ml passata - Handful fresh basil - 1 garlic clove, crushed - 125g ball mozzarella, sliced - Handful shaved parmesan - Handful cherry tomatoes, halved

Heat the oven to 240˚C. To make the base, put the flour into a large bowl, then stir in the yeast and a pinch of salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 minutes. Roll out the dough to create a thin, round pizza base about 25cm across. Place on a floured baking sheet. Put another baking sheet in the oven on the top shelf. Next, make the sauce by mixing the passata, basil and garlic together. Smooth the sauce over the pizza base with the back of a spoon. Scatter with the mozzarella, parmesan and tomatoes, drizzle with olive oil and season. Put the pizza, still on its baking sheet, on top of the preheated sheet. Bake for 8-10 minutes until crisp. Garnish with basil leaves and olive oil, and serve immediately.