Fresh topped pizza

2 servings 30-60 minutes 600 kcal or less bbc good food cj jackson gluten free gluten-free pizz italian pizza

N/A

Source

Ingredients

200g gluten-free flour

½ salt

2 tbsp olive oil

7g sachet fast-action dried yeast

1 tbsp chopped rosemary

1 tsp ground black pepper

125-150ml warm water

210g jar tomato bruschetta topping (we used Napolina)

140g mozzarella , thickly sliced

½ avocado , thickly sliced

70g pack rocket

cherry tomato , halved

4 slices Parma ham

4 slices ham

olive oil

balsamic vinegar

Method

Heat oven to 220C/fan 200C/gas 7. Put the flour, salt, olive oil, yeast, rosemary and pepper into a food processor. Pulse until well mixed. With the motor running, add enough water to bring the flour to a soft, but not sticky dough. Tip onto a work surface and knead until it comes together.

Halve the dough. If you only have one shelf in your oven and are cooking in batches, wrap one half in cling film. Roll out each half directly onto lightly oiled baking sheets into very thin 25cm/10in rounds. Do not form a rim at the edge. Spread the tomato topping over each piece of dough, almost to the edge. Leave to stand for 15 mins. Bake in the hot oven for 12-15 mins or until the dough is crisp.

Lift each round onto a plate and serve warm. Pass the toppings around and let each diner assemble their own pizza.