World Cuisine

  • 250 g (8 oz) strong white flour, plus extra for dusting
  • 2½ teaspoons easy-blend dried yeast
  • 1 teaspoon salt
  • 3 tablespoons olive oil, plus extra for oiling
  • 125 ml (4 fl oz) hand-hot water
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 400 g (13 oz) can chopped tomatoes
  • 2 tablespoons sun-dried tomato paste
  • 2 tablespoons basil pesto
  • 1 teaspoon mixed dried herbs
  • 250 g (8 oz) Gorgonzola cheese
  • handful of rocket
  • balsamic vinegar
  • salt and pepper

Put the flour, yeast, salt and oil in a bowl and add the measurement water. Mix with a round-bladed knife to a dough, adding a dash more water if the mixture feels dry. Turn out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place for about 1 hour until doubled in size.

Heat the oil in a frying pan on the hob and gently fry the onion for 5 minutes. Stir in the garlic, tomatoes, tomato paste, pesto and herbs, and season with salt and pepper. Cook for 15 minutes until thickened.

Oil a pizza tray lightly. Tip the dough out on to a lightly floured surface and roll out into a round slightly smaller than the tray. Transfer to the tray and spread with the tomato sauce. Crumble the Gorgonzola over the sauce. Place the tray on the upper rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 15 minutes. Serve the pizza cut into slices, scattered with the rocket and drizzled with balsamic vinegar.

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