A filling lunch or snack.
You can use either buffalo or cows’ milk mozzarella here; buffalo will give a lighter, more gooey result. The radicchio adds a nice bitter contrast to the mild cheese and fragrant rosemary.
Ingredients (Makes 4-6 pizzas)
• 550g strong white flour
• 17g sachet of fast-action dried yeast
• 21?2 tsp salt
• About 450ml warm water
• A little olive oil
For the topping:
• 1 garlic clove, skinned
• Leaves of 2 sprigs of rosemary
• Sea salt
• A squeeze of lemon juice
• About 150ml olive oil
• 4 large buffalo or 6 cow’s milk mozzarella, sliced
• Salt and freshly ground pepper
• A few leaves of radicchio
1) To make the base, mix together the flour, yeast and salt. Add the water
a little at a time and mix to a dough. You may need less water or a splash more.
2) Tip the mixture onto a floured surface and knead for about 5 minutes to make a soft, elastic dough.
3) Rinse out and dry the bowl, rub the inside with a little olive oil, then return the dough, cover with cling film and leave in a warm place (the kitchen will do) until risen, about 1 hour.
4) Preheat the oven to gas mark 7/ 220°C/425°F.
5) Using a pestle and mortar, crush the garlic, rosemary and a pinch of salt until the juices and fragrance are released from the rosemary.
6) Add the lemon juice and oil, then set aside.
7) Put two baking sheets in the oven to get hot.
8) Next, with floured hands, cut the dough into 4-6 pieces.
9) Flour a work surface, then roll out a piece of dough to a thin circle.
10) Smear with herb oil, then add the mozzarella and seasoning.
11) Bake for 10-13 minutes until the dough is golden and the cheese melted.
12) Add some radicchio, then return the pizza to the oven for one minute more, until the leaves are just wilted.
13) Drizzle with a little more oil and eat at once.