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Vegetarian four seasons pizza with rocket and chive salad

Silvana Franco from Food Uncut
Jars of antipasti vegetables and other authentic Italian groceries put you on the fast-track to producing this glamorous yet healthy pizza

Vegetarian four seasons pizza with rocket and chive salad

Method

1. Begin by making the dough: put the flour, salt, rosemary and yeast in a large bowl. Add 250ml warm water and mix to make a soft dough. Knead vigorously for 5 minutes until smooth. Return the dough to the bowl, rub the top with some of the olive oil then cover and leave for 1 hour or until doubled in size.

2. Preheat the oven to 200C/gas 6 and lightly grease a baking tray with some of the olive oil. Knead the risen dough for 1 minute. Dust the work surface with semolina and roll out the dough to make a large rectangle 1cm thick. Transfer to the oiled baking tray.

3. Lightly brush the outer edges of the dough with olive oil then spread the passata over the centre leaving a 1cm oiled border. Sprinkle over the oregano and some salt and pepper.

4. Arrange the toppings on each quarter. Scatter over the cheese evenly, using the blue cheese on the garlic mushroom quarter and the mozzarella on the other three seasons. Do not add the basil at this stage.

5. Drizzle the whole pizza with olive oil, season with salt and pepper and bake for 25-30 minutes until risen and golden.

6. Meanwhile, prepare the salad. Lightly crush the fennel seeds then tip into a small bowl. Whisk in the orange rind and juice, vinegar and olive oil and season with salt and pepper.

7. Shortly before the pizza is done, toss together the rocket, chives and dressing in a large serving bowl.

8. Remove the pizza from the oven. Tear up the fresh basil leaves and scatter them over the pizza. Use a pizza wheel to slice the pizza into portions and serve with the salad.

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Serves: 6-8

Prep: 1 hr, plus rising time
Cook: 30 min

Ingredients

For the pizza base:

500g Italian '00' flour, or strong white bread flour
1/2 tsp dried rosemary
14g (2 sachets) easy blend yeast
Olive oil
Semolina, for rolling

For the topping:

150ml passatta
large pinch dried oregano
200g fresh mozzarella balls, torn into small pieces
2-3 tbsp Olive oil
freshly ground salt and pepper
handful fresh basil leaves

For the fig and pesto quarter:

2 ripe figs, quartered lengthways
2 tbsp fresh pesto

For the garlic mushroom quarter:

4 chestnut mushrooms, thinly sliced
2 tbsp mixed mushroom antipasti in oil, drained
1 garlic clove, thinly sliced
75g Dolcelatte, or mild Gorgonzola cheese, diced

For the pepperonata quarter:

4 pieces roasted pepper in oil, drained and sliced
6 cherry tomatoes, halved
1 red chilli, thinly sliced

For the artichoke and olive quarter:

1 tbsp small black olives
4 artichoke hearts, in oil or brine, halved or quartered

For the rocket and chive salad:

1/2 tsp Fennel seeds
1 large sweet orange, grated rind and juice
1 tsp Balsamic vinegar
2 tbsp extra virgin olive oil
100g wild rocket leaves
4 tbsp snipped chives