White pizzas with rocket

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Ingredients

  • For the pizza:

  • 300ml warm water
  • 2 packages dry yeast
  • 1 tbsp honey
  • Good olive oil
  • 600g plain flour, plus extra for kneading
  • Salt
  • 4 garlic cloves, sliced
  • 5 sprigs fresh thyme
  • 1/4 tsp crushed chilli flakes
  • 250g grated Italian Fontina cheese
  • 200g grated fresh mozzarella cheese
  • 325g creamy goat cheese such as Montrachet, crumbled

  • For the salad:

  • 8 tbsp good olive oil
  • 60ml freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • 250g baby rocket
  • 1 lemon, sliced

Use imperial measurements

Method

How to make White pizzas with rocket

1) For the dough, combine the water, yeast, honey and 3 tbsp of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 450g of the flour, then 2 tsp of salt and mix on medium-low speed. While mixing, add up to 150g of flour, or just enough to make a soft dough.

2) Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

3) Meanwhile, make the garlic oil. Place 8 tbsp of olive oil, the garlic, thyme and chilli flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside. Preheat the oven to 250C/Gas make 10. (Be sure your oven is clean or it will smoke!)

4) Dump the dough onto a board and divide it into six equal pieces. Place them on a sheet pan lined with greaseproof paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

5) Press and stretch each ball into a 20cm circle and place two circles on each greaseproof-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes beforehand to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper.

6) Sprinkle the pizzas evenly with Fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tbsp more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

7) Meanwhile, for the vinaigrette, whisk together the olive oil, lemon juice, 1 tsp of salt and 1/2 of tsp pepper. When the pizzas are done, place the rocket in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of rocket on each pizza and serve immediately.

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