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Plain flour, for dusting
2 x 220g balls frozen The Northern Dough Co Pizza Dough Original, defrosted and at room temperature
6 tbsp Mutti Pizza Sauce With Basil & Oregano
125g ball buffalo mozzarella, drained
12 Fragata Olives With Piquillo Pepper, drained
8-10 Cooks’ Ingredients Chargrilled Tomatoes, halved
10 basil leaves
4 tbsp finely grated Parmigiano Reggiano
¼ x 90g pack wild rocket, washed
1. Preheat the oven to 240ºC, gas mark 9. Place 2 large baking sheets in the oven to heat up. Tear 2 large squares of baking parchment ready to place the pizzas onto. On a lightly floured work surface, use lightly floured hands to gently stretch, roll and shape each ball of pizza dough into a rough circle, about 28-30cm in diameter. Aim for thinner dough in the middle and slightly thicker around the edges. Place a pizza base on each piece of parchment.
2. Using the back of a spoon, spread each base with the pizza sauce. Pat the mozzarella dry on kitchen paper, then roughly tear and spread out over the pizzas. Top with the olives, tomatoes and basil leaves, then sprinkle with the Parmigiano Reggiano. Grind over a little black pepper.
3. Lift the pizzas, still on their parchment, onto the preheated baking trays (or cook one at a time if you only have one large baking tray). Bake for 8-12 minutes, swapping the trays around half way through if necessary, until the mozzarella is bubbling and the crust starts to turn golden. Remove from the oven and top with the rocket leaves. Serve immediately.
Cook’s tip Mix and match the toppings with whatever you have in the fridge, or whatever is in season, to create your favourite pizza. Or look at the recipe section at waitrose.com for more inspiration and ideas.
Typical values per serving:
per 1/2 pizza
This recipe was first published in October 2020.