The topping of oak smoked tomatoes from the wonderful Pinks organics range, gives it a great depth of flavour and will set the palette in a total summer overload!

For the dough
200g fine semolina, 400g plain flour, 25g fresh yeast, 5g salt, 5g dried basil, 200ml olive oil and 350ml water.

Topping
200g grated mozzarella, 100g rocket and 200g oak smoked tomatoes.

1. Put the semolina and flour in a mixing bowl and combine.
2. Crumble in the fresh yeast making sure it is evenly distributed through the flours.
3. Add the salt and dried basil and mix in.
4. Pour in the water and olive oil and mix to a dough.
5. This recipe makes quite a wet dough so don't worry its the way it should be!
Mix the dough for a good 10mins.
6. Lightly oil a 10" high sided flan tin.
7. Pour the mixed dough into the tin and with your fingers push the dough out so it fills the tin.
8. Brush surface with olive oil, then push your fingers into the dough making slight indentations.
9. Cover with a damp cloth for 1hour.
10.Uncover the dough, should have doubled in size!
11. Sprinkle the grated mozzarella over the whole surface, then lay the rocket over the cheese.
12. Push the tomatoes into the top of the pizza, making sure you push through the rocket and cheese!
13. Place into a pre heated oven 230c or gas mark8.
14. Bake for 20mins turning once.
15. Take out of the oven and smell the summer!

If you have trouble finding the oak smoked tomatoes get down to the bakery on sat 3rd of july, we will be having a tasting day with Pinks organics to launch there amazing products