Vegetarian Pizza with Tomato, Rocket, Radicchio & Shavings of Parmesan
Ingredients (serves 7):
Pizza Dough:
7 g (1/4 oz) fresh yeast
1 litre (1 3/4 pts) warm water
1 1/2 kg (3 lb) flour
30 g (1 oz) salt
1 tbsp extra virgin olive oil
Topping:
30 ml (1 floz) tomato sauce
2-3 tsp oregano
1 tbsp extra virgin olive oil
salt & pepper
100 g (3 oz) rocket leaves, washed & chopped
100 g (3 oz) radicchio leaves, washed & chopped
30 g Parmesan cheese, shaved
Preheat oven to 230 °C (450 °F).
To make the pizza dough, mix the yeast into the warm water, then place in a dough mixer, add the flour and mix for 2 minutes. When the mixture starts to stiffen, add the salt and the oil. Mix for 2 more minutes. If the mixture is still liquid, add more flour until the mixture reaches a firm dough consistency. Form the dough into a ball, cover with a warm cloth and leave for 7 minutes. Divide the dough into 7 balls and leave them to rise in a warm, dry place for half an hour.
Roll out the dough balls into thin circular pizza bases, smear each with a spoonful of tomato sauce and sprinkle with a pinch of oregano. Drizzle over a little olive oil and season with salt and pepper.
Place on trays in the preheated oven for 5-7 minutes until just crisp. When ready, remove from the oven and arrange the rocket, radicchio and Parmesan cheese shavings on top. Serve immediately.