COOKS 30mins


For the base

  • 125g strong white flour, plus extra to dust (or 65g wholemeal flour and 60g white flour)
  • 75ml warm water
  • ½tsp fast action dried yeast
  • 4tbsps olive oil
  • 1tsp salt
  • any herbs you want to add to the dough

For the base

  • 1 garlic clove crushed
  • 3tbsps olive oil
  • sea salt
  • 1 courgette thinly sliced with a peeler
  • 1 red chilli 
  • 1 red onion finely sliced (if you have a mandolin slicer, use it ;))
  • 2 balls of mozzarella
  • salt and pepper


  1. Put the flour, yeast and 1tsp salt into a large bowl. Quickly mix in 75ml (3fl oz) warm water and 4tbsps of the olive oil to make a soft, but not sticky, dough (add more flour/water as necessary). Tip on to a work surface lightly dusted with flour and knead for 5mins (or use a kitchen machine with the hook attachment). Form into a ball, put back in the bowl and cover with clingfilm. Leave in a warm place to rise for 15min (I heat my oven to 40˚C and place the bowl there. Next to the heating is good too.)
  2. Preheat oven to 220°C. Mix the 2tbsp of olive oil, crushed garlic clove and a generous pinch of sea salt in a bowl.
  3. Flour a large baking tray (you can also use polenta/corn meal). Roll the dough on a lightly floured surface to make a rectangle roughly 20.5cm x 30.5cm. Transfer to the prepared baking tray and brush with the olive oil garlic mix.
  4. Place in the pre-heated oven and cook in the oven for 5min until the base is just beginning to dry out.
  5. Take out of oven and lower temperature to 180°C. 
  6. Top with toppings the mozzarella, courgette and chillis, season with salt and pepper and drizzle with a little more olive oil. Return to the oven for 15-20min until pizza is golden.
  7. Enjoy with a green salad.