- 300g white flour
- 25g fresh yeast
- 125ml lukewarm water
- ½ teaspoon of salt
- ½ teaspoon of sugar
- 3 teaspoons of olive oil
- 8 tablespoons of Neapolitan tomato paste
- 20 cherry tomatoes
- 20 anchovy fillets in oil
- 150g mozzarella
- 4 tablespoons black & green olives
- 30g rocket salad
- 2 tablespoons Provence herbs
- freshly ground pepper
- olive oil
Pre-heat the oven to 190ºC.
To prepare the dough, add the 3 tablespoons of lukewarm water to the yeast. Combine with all the other ingredients and knead for about 10 minutes. Form a ball and leave to raise for 30 minutes in a bowl that you will have greased beforehand. Spread on a Le Creuset Pizza Tray.
Baste the pizza dough with a little olive oil and 1 tablespoon of Provence herbs. Place in the oven for 5 to 8 minutes.
Baste with tomato paste, add the cherry tomatoes cut in halves, olives, anchovies and the mozzarella.
Season with Provence herbs, pepper and salt.
Put the pizza back in the oven to cook for an additional 10 to 15 minutes.
Serve warm after topping the pizza with the rocket salad.