TOMATO, BLACK OLIVE AND BURRATA PIZZA

Simple and delicious. Use a good-quality, thick pasta sauce for maximum flavour.

1 portion Pizza Dough (see recipe page 52), rolled out

olive oil

½ cup thick tomato pasta sauce (I used Telegraph Hill Puttanesca Sauce)

12 black olives, pitted

1 ball fresh burrata, drained (see Cook’s note)

handful rocket leaves sea salt

Preheat the oven to 225°C fan bake. Place a heavy flat baking tray in to preheat.

Brush the dough with olive oil then spread with the tomato sauce, leaving a border. Top with the olives. Slide the pizza, still on the paper, onto the hot baking tray and bake for 12 minutes, or until puffed and golden, turning for even browning if necessary. Break the burrata over a bowl to catch the liquid then rip into chunks and place over the top. Top with rocket, a drizzle of olive oil and a pinch of salt. Serve immediately. MAKES 1 PIZZA

COOK’S NOTE: You can use fresh mozzarella or stracciatella in place of the burrata.