Makes 2 large pizzas
650g 00 flour 7g dried yeast Good pinch of sea salt 40ml olive oil 300ml water (you may need
to add a little more)
10 garlic cloves 2 kohlrabi 12 thyme sprigs 8 rosemary sprigs 400g mozzarella, whole
and then sliced 150g grated Parmesan
75g pea shoots Juice of 1 lemon
To make the pizza base, combine the flour, yeast and salt. Stir in the olive oil, then gradually add the water to form a dough. Place it on a floured surface and knead for about 10 minutes, until smooth. Transfer to a bowl, cover with a damp tea towel and leave somewhere warm for about an hour, until doubled in size. Knock it back and then leave to rise again for half an hour.
Preheat your oven to 200˚C/400˚f/gas mark 6. Divide the dough in two and roll out into large circles. Place them on pizza stones (if you have them) or lightly greased baking sheets.
Crush the garlic into a good splash of olive oil and mix well, then brush the mixture over the pizza bases and add seasoning. Peel and remove the leaves from the kohlrabis, then cut them into thin slices using a mandolin and arrange these on the bases.
Scatter over the thyme and rosemary and dot around slices of mozzarella. Top with the grated Parmesan and a final drizzle of olive oil, then bake in a hot oven for 10–12 minutes. Meanwhile, lightly dress the pea shoots with olive oil and lemon juice.
When it’s ready, top the pizza with scattered pea shoots and serve immediately.