PIZZA WITH GREEN TOMATOES
Prep time 45 mins Cooking time 15 mins Makes 4 4 tsp fresh yeast 1 tsp sugar 400g flour, plus extra 6-7 tbsp olive oil 1 tsp sea salt 2 handfuls basil leaves 2 tbsp pine nuts 2 mozzarella balls, 125g each, drained and sliced 4-5 green tomatoes, sliced 60g Parmesan, grated Stir the yeast with sugar and 175ml lukewarm water until it dissolves. Add flour, 2 tbsp oil and salt and knead to form a smooth dough, varying the amount of flour, if necessary. Cover and leave in a warm place for about 30 minutes to rise. Preheat the oven to 220°C and put in a baking tray in to warm. Blend basil to a fine purée with the pine nuts and remaining oil. Season to taste with salt and ground black pepper. Knead the dough again on a floured surface, divide into four portions and roll each out into a thin circle. Place on grease-proof paper and top with mozzarella, leaving a narrow edge. Now place tomatoes on top, sprinkle with Parmesan and drizzle with basil purée. Transfer the pizzas, still on paper, to the baking tray and bake for 15 minutes or until golden brown. Remove from the tray and serve hot with flavouring such as chilli flakes or dried oregano.