Salad Pizza | Florette Salad | Make it unFloretteable

Prep
5 mins

Cooking Time

Cooking
20 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

300g strong bread flour

7g instant yeast packet

1 tsp salt

1 tbsp olive oil

4 cloves garlic crushed

4 tbs olive oil

2 tsp lemon juice

Florette Crispy salad

Cherry tomatoes, halved

Mixed radishes, thinly sliced

Red onions, very thinly sliced

Pine nuts

Fresh basil

Method

Preheat your oven to240C/220C fan/gas 8. Put the flour, yeast and salt in a large bowl.
Make a well in the middle and pour in 200ml of warm water from the kettle (cooled, not boiling!) and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
Turn onto a lightly floured surface and knead for 5 mins until smooth then split into two balls.
On a floured surface, roll out the dough into pizzas about 25cm across, using a rolling pin.
Lift the pizzas onto two floured baking sheets.
Mix the garlic, lemon juice and olive oil in a bowl and drizzle half of it over the pizzas to cover entire surface. Season with salt and pepper and bake for 8-10 minutes until crisp around the edges.
Once cooked top with the fresh Florette leaves, tomatoes, radishes, red onion, pine nuts and fragrant basil finishing with a good drizzle of the lemon and garlic oil.
The prettiest pizza and a delicious, healthy treat!

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