Pizza with rocket, bocconcini and garden herbs

Fresh from the garden: rocket, thyme, oregano, marjoram, sage, parsley

 Recipe source: adapted from a recipe by Stephanie Alexander in ‘Kitchen Garden Cooking With Kids’ ………………………………………………………………………………………………………………………………………


For the pizza dough:

  • Bowls – 1 small, 1 large
  • Fork
  • Scales
  • Measures: teaspoon, tablespoon, cup
  • Stand mixer with dough hook
  • Pastry brush

For the pizza topping:

  • Chopping board
  • A large knife
  • Medium frying pan
  • Wooden spoon
  • Kitchen towel
  • Large bowl
  • Tongs
  • A metal spoon
  • A large oven tray
  • A large board for cutting pizza
  • Pizza cutter
  • Serving plates



For the pizza dough:

  • 1/2 cup lukewarm water
  • 2 teaspoons instant dry yeast
  • 1/2 teaspoon sugar
  • 2 teaspoons extra virgin olive oil, plus extra for greasing the bowl
  • 200g plain flour, plus extra for flouring
    • 1 teaspoon salt

For the pizza topping:

  • 1 tub bocconcini
  • 1 large red onion
  • 2 tablespoons extra-virgin olive oil
  • 50g parmesan
  • A large handful rocket

Tomato sauce:

  • ¼ cup extra-virgin olive oil
  • 1 brown onion
  • 3 garlic cloves
  • A few sprigs thyme, sage, oregano, marjoram, parsley
  • 1 can chopped tomatoes
  • Flaked salt and black pepper

What to do:

To make the dough:

  • Place the water, yeast and sugar in the small bowl. Mix with the fork and leave for 5–10 minutes until the mixture looks frothy.
  • Add the 2 teaspoons of oil to the yeast mixture and mix well.
  • Place the flour and salt and yeast mixture in the bowl of the stand mixer and beat for at least 8 minutes, until the dough looks smooth.
  • Brush the inside of a large bowl with a little of the extra virgin olive oil, using the pastry brush.
  • Turn the pizza dough into the oiled bowl. Cover with a clean, dry tea towel and put in a draught-free place until the dough has doubled in size. This process, which is called ‘proving’, will take at least 1 hour.

What to do:

  • Tip the risen dough onto the workbench and knead briefly, then shape it into a round ball and return it to the bowl.
  • Cover the bowl with the tea towel and leave again, this time for at least 20 minutes.
  • Preheat the oven to 220°C. You can prepare the topping now while you wait for the oven to heat up.

For the tomato sauce:

  • Wash, dry and pick the leaves from the herbs.
  • Peel and finely chop the onion and garlic.
  • Heat most of the olive oil in the frying pan & gently cook the onion and garlic until translucent but not brown.
  • Open the tin of tomato and add to the frying pan with a pinch of salt, a grind of pepper and the herbs.
  • Simmer gently for 10 minutes, stirring occasionally, until it has reduced with minimal liquid.

For the topping: 

  • Peel the red onion, cut in half and finely slice into rings.
  • Open the tub of bocconcini and cut or tear each ball into 3 or 4 pieces.
  • Grate the parmesan.
  • Wash and spin the rocket dry. Leaving small leaves whole, chop large leaves into ribbons.

Assembling the pizza:

  • Scatter some flour on the workbench and roll to form a thin rectangle to fit the large baking tray.
  • Assemble the pizza directly onto the tray, flouring the tray first.
  • Using the metal spoon, swirl a couple of spoonfuls of tomato sauce onto the pizza base, spreading so that it becomes totally covered.
  • Layer on the onion slices and then dab the bocconcini on top. Drizzle a little olive oil on, season well and slide it into the oven.

Baking the pizza:

  • Bake the pizza for 15 minutes or until the edges are very crusty and the cheese is bubbling.
  • Once the pizza is done, transfer it to a clean wooden chopping board using the wide egg lifter.
  • Cut the pizza crossways into small squares, and lift onto serving plates.
  • Sprinkle the grated parmesan onto the pizza and then add the rocket. Serve!

Notes: Where does pizza come from? What other sort of vegetables could you use in a pizza? What sort of other pizza could we make? What is pizza bianca?


Categories: Kitchen Garden, Recipe, School Holiday Program | Tags: , , , , , | Leave a comment

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