- 100g each strong white and strong wholewheat flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 1 tsp or 7g sachet easy-blend dried yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 125ml warm water
For the topping
- 200g can chopped tomato, juice drained
- handful cherry tomatoes, halved
- 1 large courgette, thinly sliced using a peeler
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 25g mozzarella, torn into pieces
- 1 tsp capers in brine, drained
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 8 green olives, roughly chopped
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 1 garlic clove, finely chopped
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp chopped parsley, to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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 to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 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 the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.