Save to your scrapbook

    Tomato, mozzarella and rocket pizza

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Tomato, mozzarella and rocket pizza

    • Preparation time: 20 minutes, plus proving
    • Cooking time: 20 minutes
    • Total time: 40 minutes, plus proving 40 minutes

    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

    For the topping

    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.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    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.


    Average user rating

    0 stars