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Semi-dried tomato, tapenade & rocket pizzas
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Serves: 4 (makes 2 pizzas)
185g pack Waitrose Pome Dei Moro tomatoes, halved
500g strong white bread flour
1½ tsp salt
7g sachet easy-blend dried yeast
2 tbsp olive oil
4-6 tbsp Waitrose Kalamata Olive & Sun-dried Tomato Tapenade
1 small red onion, finely sliced
125g mozzarella, torn into pieces
110g pack Waitrose Wild Rocket
25g Parmigiano Reggiano flakes extra virgin olive oil, to drizzle
1. Preheat the oven to 170ºC, gas mark 3. Place the tomatoes on a baking sheet and cook until softened and semi-dried, but not browned (about 20–30 minutes).
2. Meanwhile, sift the flour and salt into a bowl and stir in the yeast. Whisk half the oil with 300ml warm water then add. Mix to a soft dough and turn onto a floured work surface. Knead for 10 minutes until smooth and elastic. Place in a clean, oiled bowl and cover with oiled clingfilm. Leave in a warm place for 45 minutes until doubled in size.
3. Increase the oven to 220ºC, gas mark 7. Turn the dough out onto a floured surface and knead lightly to knock out any air. Divide into 2 and roll out to narrow oblongs, about 2cm thick. Transfer to floured baking sheets. Spread the tapenade over the middles leaving a border then add the semi-dried tomatoes, onion and mozzarella. Drizzle with the remaining olive oil.
4. Loosely cover with clingfilm and leave to prove for 15 minutes until puffy. Bake for 15-20 minutes until the tops are golden and bubbling and the dough crisp. Scatter over the cheese and some rocket, drizzle with extra virgin olive oil and serve alongside any remaining rocket.
Typical values per serving:
This recipe was first published in March 2012.