Tomato & Courgette Pizza with Rocket | Florette Salad | Make it unFloretteable

Prep
35 mins

Cooking Time

Cooking
12 mins

Serves 2

Wild Rocket

Ingredients

Serves: 2

For the base (you can use shop bought pizza bases for this recipe)

100g strong white bread flour
100g strong wholemeal bread flour
1 tsp easy-blend dried yeast
125ml warm water
Salt

For the topping

2 handfuls of Florette Wild Rocket salad
200g tinned chopped tomatoes, drained
Handful cherry tomatoes, halved
1 large courgette, thinly sliced using a peeler
200g mozzarella, torn into pieces
1 tsp capers, in brine, drained
8 green olives, roughly chopped
1 garlic clove, finely chopped
1 tbsp olive oil

Method

Heat oven to 240°C/220°C Fan/Gas 9 or the highest setting. Mix flours and yeast with a pinch of salt in a food processor. Pour in the water and mix to a soft dough. Remove from the processor, knead for 1 minute. Roll out on a lightly floured surface to a circle of approx. 30 cm across. Lift onto an oiled baking sheet.
Spread the chopped tomatoes over dough, leaving 2 cm around edges. Arrange cherry tomatoes and courgette over the top, then scatter with mozzarella. Mix capers, olives and garlic, then scatter over the top. Drizzle evenly with oil. Leave to rise for 20 mins.
Bake pizza for 10-12 mins until crisp and golden around the edges. Serve with Florette Wild Rocket leaves on the side.

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