over 2 hours
10 to 30 mins
Italian cheeses are the star of this vegetarian pizza recipe. The recipe makes between six and eight pizzas, depending on how large you make them.
Preheat the oven to 450F/220C/Gas 7.
For the pizza dough, place the flours, salt, sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in 650ml/1 pint 2fl oz of water and the oil, gradually mixing in the flour to form a soft dough.
Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl, cover and leave to rise for two hours.
Place a heavy baking tray or pizza stone on the top shelf of the oven to heat.
When the dough has proved, remove it from the bowl and knead for a few minutes, then divide into 6-8 pieces depending on how many pizzas you want to make. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick.
Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.
For the topping, put the tinned tomatoes into a food processor and blend to a purée. Spoon the tomato purée thinly over the pizzas, scatter over the cheeses then drizzle over the oil. Season with sea salt and freshly ground black pepper.
Slide a pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes, or until golden-brown and crisp. Repeat to cook the remaining pizzas.
For the rocket and parmesan salad, place the rocket in a bowl. Pour the oil and balsamic vinegar into a small bowl and whisk. Toss the rocket in the dressing and mix in the parmesan just before serving.
To serve, scatter the basil leaves over the pizza and drizzle with a little more olive oil. Serve with the salad.
By Mary Berry
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