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  • Recipe Room  »  Oven-roasted tomato, mozzarella and rocket pizza



    • 200g baby plum tomatoes, halved
    • 500g strong white bread flour, plus extra for dusting
    • 1½ teaspoons salt
    • 1 teaspoon or 7g sachet fast action dried yeast
    • 2 tablespoons olive oil, plus extra for drizzling
    • 6 tablespoons tomato or olive tapenade
    • 1 small red onion, thinly sliced
    • 150g mozzarella cheese, torn into pieces
    • 100g wild rocket
    • 50g parmesan cheese, shaved

    Oven-roasted tomato, mozzarella and rocket pizza


    ‘The best way to reduce poverty is to empower women and help them become self-sufficient, so they can educate their children and create a different world for themselves. It’s a huge goal, but it’s really possible when everybody just does a little bit.’- Marsha Wallace


    Preheat the oven to 170ºC/ gas mark 3. Place the tomatoes on a baking sheet and cook in the oven for 20–30 minutes, or until softened and semi-dried but not browned.

    Meanwhile, sift the flour and salt into a large bowl and stir in the yeast. Make a well in the centre. Whisk half of the oil with 300ml warm water and pour into the well. Mix into a soft dough and turn onto a floured surface.

    Knead for 10 minutes or until smooth and elastic. Put in a clean oiled bowl, cover with lightly oiled cling film and leave in a warm place to rise for about 45 minutes or until doubled in size.

    Increase the oven temperature to 220ºC/ gas mark 7. Turn the dough out onto a floured surface and knead lightly to knock out any air. Divide into 2 and roll out into two rounds, about 1–2cm thick. Transfer to floured baking sheets.

    Spread the tapenade over the centre of each, leaving a border around the edges, then top with the semi-dried tomatoes, onion and mozzarella. Drizzle with the remaining olive oil.

    Loosely cover with clingfilm and leave to prove for 15 minutes until puffy. Bake for 15–20 minutes, or until the cheese is golden and bubbling and the dough crisp. Scatter over the Parmesan and rocket, drizzle with a little olive oil and serve.


    SHARE: Foreword by Meryl Streep edited by Alison Oakervee, published by Kyle Books, RRP $39.99. Photo credit: Philip Webb

    Tips and Tricks

    • As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.

    • Hard cheeses store excellently in the freezer. Grate fully and keep in a sealed plastic bag – cheese can be used in cooking straight from frozen.

    • Choose bright, firm flesh tomatoes – they should give a little when squeezed. Buy tomatoes that have been stored at room temperature as these will have a stronger flavour and will be slower to break down than those stored in the fridge.

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