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Sourdough with sweet tomato base, topped with toasted pine nuts, herbs, cheese & thinly sliced air-cured ham


2 Sourdough pizza dough balls
4 large beef tomatoes on the vine, sliced thinly
1 tsp sugar
2 tbsp olive oil
50g wild rocket leaves
3 tbsp pine nuts, toasted
150g air-cured ham slices
75g Parmesan cheese, shavings
50g mozzarella cheese, torn
Small bunch basil
100g mixed, stoned olives


Place the frozen doughball on an oil try and covered with oiled film. Defrost the doughball in the fridge overnight so it’s thoroughly defrosted and ready to use the next day.

On a lightly floured work surface, roll out each thawed dough ball into a large tear shape.

Place each on a baking sheet and set to one side for approximately 15 minutes until slightly risen and puffy.

Pre-heat the oven to 200°C.

Arrange the sliced tomatoes over the doughs. Scatter each with a little sugar and a drizzle of olive oil. Season well. Place in the oven for approximately 15 minutes.

Transfer the pizza bases onto serving boards.

Top each pizza with rocket, toasted pine nuts, cured ham, cheeses, basil, olives and a little rocket. Serve straight away.

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Small sourdough pizza doughball