Ingredients
For the dough
500g strong white flour
1 tsp salt
7g sachet dried yeast
2 tbsp olive oil
350ml water
For the topping
50g passata
140g mozzarella
50g Gruyère cheese, grated
30g green pesto
sprig of basil, chopped
handful of fresh rocket
6 cherry tomatoes halved
Method
FOR THE DOUGH
1. In a large bowl combine the flour, salt, yeast, olive oil and water to form a soft dough.
2. Knead on a floured surface for 5 minutes, transfer to a bowl and cover until doubled in size, should take around an hour.
3. Divide the dough into 5 equal portions (anything you don’t use can be frozen).
FOR THE PIZZA
1. On a floured surface roll the dough into a 9"/23cm round.
2. Spread with the tomato passata leaving a gap around the perimeter.
3. Tear the mozzarella into small pieces and add the pesto sparingly in dabs over the pizza.
4. Add the cherry tomatoes and sprinkle the Gruyère and basil over the top.
5. Bake on a pizza stone or pizza tray on the bottom shelf of the top oven set at 230°C. It should take 10–14 minutes, the base should be crisp and the cheese melted.
6. Remove from the oven and sprinkle with rocket.
