Thursday , May 19 2022
Rocket, tomato and mozzarella pizza 1

Rocket, tomato and mozzarella pizza

Recipe by Ellen Mary |

Featured in Feast 15 –  April 2017

Makes Two


7g packet of yeast
1tsp of sugar
250ml of warm water (not hot)
1tsp of table salt
1tbsp of olive oil
350g of strong white bread flour

Tube of tomato paste
A sprinkle of grated cheddar cheese
A few tomatoes of your choice (plum tomatoes are my favourite)
A pack of mozzarella
Your own freshly cut rocket leaves
Pepper to taste

Put 50ml of the water, with the sugar and yeast mixed in, near a heat source or in a warm cupboard for about 15 minutes or until the mix has become frothy. Put the flour, mixed with the salt, in a large mixing bowl and use a wooden spoon to make a well in the centre. Pour the olive oil in the well and then add the yeast mixture, along with the remaining water. Use the wooden spoon to scrape down the flour into the well and then mix everything together. Get your hands in the bowl and knead the dough. Sprinkle some flour on a work surface, take your dough out of the bowl and knead it for a good 10 minutes. When the dough is smooth, put it back in the bowl, add a tiny drizzle of olive oil to the top and then cover with cling film. Place it near a warm heat source and watch that dough double in size! Heat the oven up to 180°C. Take the dough back out of the bowl, give it another knead for a good 5 minutes and use a rolling pin to roll the dough out into a round pizza shape. It doesn’t have to be perfect. Rustic is good! Use a spoon to spread the tomato paste over the pizza up to about 1cm from the edges. Grate some Cheddar cheese over the tomato paste. Add some chopped tomatoes. Place slices of mozzarella over the top and grate a bit more cheese over everything. Cook in the oven for about 15 minutes. Add your rocket to the top of the pizza

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