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Tomato, mozzarella and rocket pizza
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Makes: 30cm pizza (6-8 slices)
500g essential Waitrose Strong Brown or White Bread Flour
1 tsp salt
1 tsp (7g) Doves Farm Quick Yeast
3 tbsp extra virgin olive oil
3 tbsp Waitrose Green Basil Pesto
½ 200g pack Waitrose Sundried Tomatoes
125g mozzarella, torn into pieces
50g Waitrose Wild Rocket
25g Parmigiano Reggiano, shavings
1. Combine the flour, salt and yeast in a large bowl. Pour in 275ml hand hot water with the 2 tbsp oil to the dry ingredients and mix together to form a ball.
2. Turn out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Place in a large, lightly oiled bowl. Cover with clingfilm and leave in a warm place for about 1 hour, until the dough has doubled in size.
3. Using a floured hand, punch the risen dough to knock out the air bubbles. Turn onto a lightly floured surface and knead lightly. Roll the dough out into a circle, about 30cm diameter, or an oval. Using a rolling pin, lift the circle of dough carefully and transfer it to a baking sheet.
4. Preheat the oven to 200°C, gas mark 6. Spread the pesto on the dough base leaving about 1cm around the edge. Scatter over the tomatoes and torn mozzarella. Allow to stand until the dough has doubled in size again (about 40 minutes). Bake in the preheated oven for 20 minutes until the crust is crisp and golden. Scatter with the rocket and Parmigiano Reggiano and drizzle with the remaining oil to serve.
To make 2 thin-crusted pizzas, use the same amount of dough but divide it into 2 pieces and roll out thinly. Dough can be frozen after the first rising. When required, defrost in the fridge, roll into shape, add the topping and allow to rise before baking. Finished pizzas will also freeze well – defrost thoroughly then cook in the same way.
Typical values per serving:
This recipe was first published in April 2013.