Rocket Fuel Pizza
Serves 2. Cooked in a conventional oven.
A funny thing with pizza is that there is a massive online debate about whether putting fruit on top is right or not. Just carry out a quick google of “does fruit belong on a pizza” and you’ll discover loads of articles dedicated to the topic.
But, bizarrely there are no such issues when it comes to adding salad leaves.
We know why, a peppery flavoured rocket leaf adds several different sensations to your pizza eating experience, first there is the aorma as you inhale Rocket’s unique smaell, then there is the crisp crunch that you feel before meeting the melted cheese and finally end with the satisfying crunch of a crisp base.
All of these elements add up to a perfect umami pizza bomb.
Our version is solely vegetarian, but could easily be carnivored up with a slice or two of Italian Charcuti meats.
Try this with our Italian Calabrian Antipasto
- 1 Great Balls of Flour sourdough pizza ball
- Flour and semolina mix
- 65g Great Balls of Flour Pizza Tomato Sauce
- 70g Napoli cut Mozzarella
- handful of sliced red and yellow pepper
- 1/4 red onion thinly sliced
- Marinated artichoke hearts
- A good handful of the best quality Rocket leaves you can find
Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.
Fire up your pizza oven, or home oven to it’s maximum setting (250ºC), waiting until your stone or steel has had sufficient time to get to temperature. Remove your Great Balls of Flour Pizza Tomato Sauce from your fridge and allow to warm for 45 minutes before building your pizza.
Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video
Sprinkle your pizza peel or parchment paper with flour and semolina mix. Transfer to your pizza peel, or parchment paper if cooking in a home oven. Remember to shuffle the pizza base a couple of times throughout the building process to ensure your base doesn’t stick to the peel/parchment paper.
Once you have pressed out your pizza base and added the tomato sauce work quickly to add the rest of the toppings. Add your red onions, bell pepper slices and artichokes. Then add your cheese.
Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven, which is show in the image above. Check our how to video tutorials for help and guides on getting the best from cooking in your oven.
Once cooked add your Italian meats, if using, and then finally the Rocket leaves. Slice. Eat and enjoy.
Tried this pizza? We would love to hear from you, post some photos and a little review on our social sites.
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