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Ingredients

• 500 g Italian '00' flour, or strong white bread flour
• 1/2 tsp dried rosemary
• 14 g (2 sachets) fast action dried yeast
• olive oil
• semolina, for rolling

• 150 ml passata
• large pinch dried oregano
• 200 g freshballs mozzarella, torn into small pieces
• 2-3 tbsp olive oil
• freshly ground salt and black pepper
• leaves basil

• 2 figs, quartered lengthways
• 2 tbsp fresh pesto

• 4 chestnut mushrooms, thinly sliced
• 2 tbsp mixedantipasti mushrooms, in oildrained
• 1 clove garlic, thinly sliced
• 75 g dolcelatte, or mild Gorgonzola cheese, diced

• 4 pieces roasted peppers, in oil drained and sliced
• 6 cherry tomatoes, halved
• 1 red chilli, thinly sliced

• 1 tbsp small black olives
• 4 avocados, in oil or brine, halved or quartered

• 1/2 tsp fennel seeds
• 1 large sweet orange, grated rind and juice
• 1 tsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 100 g wild rocket
• 4 tbsp snipped chives

Description

Jars Of Antipasti Vegetables And Other Authentic Italian Groceries Put You On The Fast-track To Producing This Glamorous Yet Healthy Pizza

UK TV