Pizza base

225g luke warm water

1/2 tsp sugar

2 tsp dried yeast 

400g plain flour

1/2 tsp salt

2 tsp dried mixed herbs 

20g olive oil 

Into a mix master fitted with dough hook add water, sugar and yeast. Mix on low for 1 minute. Add in flour, salt, mixed herbs and oil. Mix on medium speed for 3-5 minutes until dough is completely mixed and elasticised. Place dough into a damp bowl, cover with plastic wrap and allow to prove in a warm place for approximately 1hr, the dough should double in size. 

Remove dough from the bowl onto a lightly floured surface. Knead briefly to form a neat ball. Divide dough into 3 sections for thin based pizza or 2 for thick. Roll each section out to your desired thickness, roughly 10mm is good. 

Pizza Topping: 

Date and Almond Chutney 

Roasted pumpkin slices (thin)

Sage leaves

Caramelised onion (Quick Caramelised Onion recipe on our website) 

Vine ripened cherry tomatoes 

Feta 

Rocket 

Spread onto prepared base an even, generous layer of Date & Almond chutney. Top with roasted pumpkin slices, sage leaves, dollops of caramelised onion and cherry tomatoes. Bake in a preheated oven at 220* for 20-30minutes, or until the base is golden brown. Remove from the oven. Top with a good sprinkle of crumbled feta and fresh rocket leaves.

Enjoy.