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Pizza with mozzarella, rosemary, roasted tomatoes & black olives
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Makes: 1 pizza serving 2 people
250g strong white bread flour
½ tsp salt
1 tsp easy blend yeast
1 tbsp olive oil
3 tbsp Waitrose Kalamata Olive & Sun-Dried Tomato Tapenade
200g cherry on the vine tomatoes
125g mozzarella, sliced
25g pitted Kalamata olives
2 sprigs fresh rosemary, chopped
5-6 whole garlic cloves
Extra virgin olive oil
1. Sift the flour and salt into a mixing bowl and stir in the yeast. Whisk the oil with 150ml warm water and add to the flour. Mix to a soft dough and turn onto a lightly 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 or until doubled in size.
2. Preheat the oven to 220°C, gas mark 7. Turn the dough out onto a floured surface and knead lightly to knock out any air. Roll out to a circle about 2cm thick and approx. 25cm in diameter and transfer to a floured baking sheet. Spread over the tapenade and arrange the tomatoes on top with their stems in place (or if you prefer, remove from the stem and scatter over). Arrange the sliced mozzarella around the tomatoes, scatter with the olives, rosemary and the garlic cloves and drizzle with extra virgin olive oil. Season well.
3. Cover the pizza with clingfilm and leave to prove for 15 minutes until puffy. Bake in the oven for 15-20 minutes until the top is golden and bubbling and the dough crisp. Serve with a salad.
Typical values per serving:
This recipe was first published in February 2015.