Ingredients

Method

For the pizza base:
• 2 cups stone-ground cake flour
• 1 t salt
• 1 x 10 g sachet instant yeast
• 1 cup warm water
• 2 T olive oil, plus extra for brushing
• Flaked salt, to taste
• rosemary sprigs (optional)
For the topping:
• 30 g rocket leaves
• 30 g watercress
• 15 g basil leaves
• 1 clove garlic, crushed
• 70 g coppa
• 2 T olive oil
• 1 T lemon juice
• Sea salt and freshly ground black pepper

Method

Ingredients

To make the pizza base: Place the flour, salt and yeast in a bowl. Give it a stir then mix in the water and olive oil. Knead lightly to form a soft dough.
Turn onto a floured board and knead for a few minutes until smooth and elastic. Cover, transfer to a warm place and leave to rise for 20 minutes, or until puffy to the touch.
Dust lightly with flour, then punch down and knead again. Allow to rest for a further 5 to 10 minutes. Preheat the oven to 230°C. Stretch the dough to fit an oiled rectangular baking tray (about 34 x 24 cm).
Brush with olive oil, sprinkle with flaked salt and, if you like, press in a few sprigs of rosemary. Bake near the bottom of the oven for 10 minutes, or until golden and just cooked.

To serve: Top with the salad leaves, crushed garlic and torn coppa. Drizzle with olive oil and lemon juice and season to taste, then slice and serve.

Cook’s notes: Use prosciutto instead of coppa, or, forgo the ham completely and substitute with shredded smoked chicken, salmon trout or shavings of Parmesan.