Home Harvest Kitchen

The Rocket Rebel Pizza

Name: The Rocket Rebel Pizza
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 2 generous handfuls of rocket; 1 generous handful of fresh basil; 1 handful of mustard leaves or colourful greens ready to harvest; 400g strong white bread flour; 7g sachet fast-action dried yeast; 1 tsp caster sugar; 1 tsp sea salt; 250ml warm water; 2 tbsp olive oil; 4 tbsp tomato passata; 1 tbsp tomato purée; 1 tsp dried oregano; 1 small garlic clove, crushed; Pinch of sea salt; Freshly ground black pepper; 250g mozzarella, torn; 200g cherry tomatoes, halved; ½ red onion, finely sliced; 4 tbsp grated parmesan; 1 tbsp extra virgin olive oil; 2 tbsp runny honey; ½ tsp chilli flakes; Squeeze of lemon juice

`A hot, cheesy pizza finished with a generous handful of peppery rocket, fresh basil and chilli honey.`

Forget predictable takeaway pizza. The Rebel Pizza starts with a simple homemade base and bubbling mozzarella, then comes alive after cooking with freshly harvested leaves, fragrant herbs and a drizzle of sweet chilli honey.

Prep: 20 mins
Cook: 12 mins
Serves: 4
Difficulty: Medium

Highlights

VegetarianFamily friendly

Rich in

AntioxidantsVitamin AVitamin CVitamin KFibre

What you'll need

Today's Harvest

2 generous handfuls of rocket
1 generous handful of fresh basil
1 handful of mustard leaves or colourful greens ready to harvest

Simple Homemade Pizza Base

400g strong white bread flour
7g sachet fast-action dried yeast
1 tsp caster sugar
1 tsp sea salt
250ml warm water
2 tbsp olive oil

Tomato Sauce

4 tbsp tomato passata
1 tbsp tomato purée
1 tsp dried oregano
1 small garlic clove, crushed
Pinch of sea salt
Freshly ground black pepper

Toppings

250g mozzarella, torn
200g cherry tomatoes, halved
½ red onion, finely sliced
4 tbsp grated parmesan
1 tbsp extra virgin olive oil

Chilli Honey

2 tbsp runny honey
½ tsp chilli flakes
Squeeze of lemon juice

Method

1Place the flour, yeast, sugar and salt in a large bowl, keeping the salt and yeast on opposite sides.
2Add the warm water and olive oil. Mix until the ingredients come together into a soft dough.
3Tip onto a lightly floured surface and knead for 8–10 minutes, until smooth and stretchy.
4Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave somewhere warm for approximately 1 hour, or until doubled in size.
5Preheat the oven to 240°C/220°C fan. Place two baking trays in the oven to heat up.
6Mix the passata, tomato purée, oregano, garlic, salt and pepper together in a small bowl.
7Divide the risen dough into two. Roll or stretch each piece into a large, thin pizza base and place on baking paper.
8Spread over the tomato sauce, then add the mozzarella, cherry tomatoes, red onion and parmesan. Finish with a drizzle of olive oil.
9Carefully transfer the pizzas onto the hot baking trays. Bake for 10–12 minutes, until the bases are crisp and the cheese is golden and bubbling.
10Meanwhile, combine the honey, chilli flakes and lemon juice.
11Remove the pizzas from the oven and immediately pile on the freshly harvested rocket, basil, mustard leaves and microgreens.
12Finish with a drizzle of chilli honey and serve while hot.