Rosemary makes a good partner to goat’s cheese and is delicious on this simple pizza, perfect for lunch with a green salad. Serves 4 to 6.
For the dough
250g strong white bread flour, plus extra for dusting
7g sachet (or 2½ tsps) easy blend dried yeast
1 tsp salt
3 tbsps extra virgin olive oil
For the topping
3 long sprigs rosemary, plus extra sprigs to scatter
4 tbsps extra virgin olive oil
150g shallots, thinly sliced
250g goat’s cheese with rind, sliced thickly
25g pine nuts, toasted
25g freshly grated Parmesan
Salt and freshly ground black pepper
1 To make the dough, put the flour, yeast, salt and oil in a bowl. Add 125ml tepid water and mix to a soft dough, adding water if it feels dry. Turn on to a lightly floured surface and knead for 10 minutes until smooth and elastic. Alternatively use a mixer with a dough hook to knead for 5 minutes. Place in a lightly oiled bowl, cover with clingwrap and leave to stand in a warm place for an hour or until doubled in size.
2 Preheat the oven to 220°C/425°F/Gas 7. Grease and flour a large baking sheet. Turn the dough on to a lightly floured surface and roll out to a 33cm by 23cm rectangle. Transfer to the baking sheet, prick with a fork and bake for about 8 minutes until risen but not too crusty.
3 Meanwhile, pull the rosemary from the stalks and chop. Heat 2 tbsps oil in a frying pan and add the rosemary and shallots. Cook gently in the oil for 5 minutes until the shallots soften slightly.
4 Arrange the goat’s cheese on the base and scatter with the shallot mixture and pine nuts. Sprinkle with Parmesan. Season and drizzle with remaining oil. Scatter with rosemary and bake for 15 minutes.Tweet