Meals and Courses

  • 125 g (4 oz) mozzarella cheese, sliced
  • 50 g (2 oz) taleggio or fontina cheese, diced
  • 50 g (2 oz) Gorgonzola cheese, crumbled
  • 4 tablespoons freshly grated Parmesan cheese
  • rocket leaves, to serve
  • 250 g (8 oz) white bread flour, plus extra for dusting
  • 1 teaspoon fast-action dried yeast
  • 1 teaspoon sea salt
  • pinch of caster sugar
  • 150 ml (¼ pint) warm water
  • 1 tablespoon extra virgin olive oil
  • spray oil, for oiling

First make the pizza dough. Sift the flour into a bowl and stir in the yeast, salt and sugar. Make a well in the centre, add the measurement water and oil and gradually work into the flour mixture to form a soft dough.

Lightly oil a bowl with spray oil. Turn the dough out on a lightly floured work surface. Knead for 10 minutes until smooth and elastic. Put in the prepared bowl, cover and leave to rise in a warm place for 1 hour until doubled in size.

Put a heavy-based baking sheet on the middle shelf of a preheated oven, 230°C (450°F), Gas Mark 8, and heat for 5 minutes. Knock the air out of the dough. Divide in half. Roll one half out to a 25 cm (10 inch) round. Transfer to the heated baking sheet and scatter over half the cheeses. Bake for 10–15 minutes until the base is crisp and golden. Serve immediately, topped with rocket leaves. Repeat to make the second pizza.

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