Ingredients For the base: 100g strong white flour 100g whole-wheat flour 1 tsp or 7g sachet easy-blend dried yeast 125ml warm water For the topping:
200g can chopped tomatoes, juice drained Handful cherry tomatoes, halved 1 large courgette, thinly sliced using a peeler 25g mozzarella, torn into pieces 1 red onion, sliced 8 green/black olives, roughly chopped 1 garlic clove, finely chopped 1 tbsp olive oil 2 tbsp chopped parsley, to serve
Method (click to mark as completed) Method
Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix into a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to around 30cm across. Lift onto an oiled baking sheet. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix together the onion, olives and garlic in a bowl, and then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 minutes. Heat oven to 240°C/ fan 220°C/gas 9 or the highest setting. Bake the pizza for 10-12 minutes until crisp and golden around the edges. Scatter with the parsley to serve.
Completed steps (click to remove last step)