Courgette & Tomato Pizza

SERVES 4 PREPARATION 30 MINUTES (PLUS PROVING) COOKING 25 MINUTES

2 tomatoes, thinly sliced 1 courgette, thinly sliced

lengthwise 1 small red onion, thinly sliced 2 garlic cloves, crushed 4 cherry bocconcini, sliced 1 teaspoon fennel seeds 2 tablespoons grated parmesan ½ cup basil leaves 2 tablespoons tzatziki 1 tablespoon lemon juice salad leaves to serve PIZZA DOUGH

1 / cup warm water 3 1 teaspoon dry yeast ½ teaspoon caster sugar ¼ teaspoon fine sea salt 1 cup wholemeal plain flour 2 teaspoons olive oil

1. Preheat oven to very hot, 220°C. Line an oven tray with baking paper.

2. PIZZA DOUGH. In a small jug, combine water, yeast, sugar and salt. Set aside for 10 minutes until frothy. Sift flour into a large bowl, returning husks. Add yeast mixture and oil. Mix to a soft dough. Knead on a lightly floured surface for 5 minutes until smooth and elastic. Place in an oiled bowl, cover and set aside to prove for 1 hour (dough will double in size).

3. Punch dough down. Roll out to a 3mm-thick rectangle. Place on tray.

4. In a bowl, toss tomato, courgette, onion and garlic together. Spray with oil. Spread over base. Scatter with bocconcini and fennel seeds. Bake for 20-25 minutes until crisp.

5. Sprinkle with parmesan and basil. Drizzle over combined tzatziki and lemon juice. Grind over black pepper and serve with salad.