For the dough:
110g plain flour
110g strong white bread flour
pinch of sea salt
a few lugs of olive oil
150ml warm water
4g quick yeast
half tsp of sugar
For the topping:
2 or 3 tbs of half fat creme fraiche
Whatever fresh herbs are to hand (marjoram, basil etc)
A couple of sliced tomatoes
1 tbs of capers
1 small shallot, thinly sliced
Small handful of hard-type mozzarella cheese, cubed
plus whatever else you fancy - in the one in the picture I used some chunks of leftover roasted squash and some grilled peppers
To make the dough, sift the flour into a large mixing bowl. Add the salt and some olive oil, then mix together. Make a well.
For the yeast mixture, add the sugar to the warm water in a bowl and stir. Sprinkle in the yeast and stir, then leave for a few minutes until it starts to activate.
Once the yeast is ready, pour it gradually into the well in the flour, folding it in until it's all incorporated. Keep stirring the dough mixture with a fork until it comes together, then switch to hands, kneading it until it's smooth and elastic (if it gets too sticky, drizzle a bit of olive oil around the bowl). This will take five or ten minutes. Cut a cross on top, and cover. Leave to prove for about an hour.
Pre-heat your oven (and pizza stone) as hot as it will get.
When proved, knock back the dough and work it on a floured surface, or toss between your hands until it's thin and roughly pizza shaped. Carefully transfer to the pre-heated pizza stone, then add the topping.
Spoon on the creme fraiche, then sprinkle the other ingredients on top. Bake for about 15 minutes or until it looks done!
Cut in half or into slices and serve with a mixed salad.
