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Rustic Loaded Vegetable Pizza - Serves 4

Preparation time: 60 minutes

Cooking time: 5 minutes


  • 350ml warm water
  • 2 ¼ tsp instant yeast
  • 1 tsp sugar
  • 500g bread flour
  • 1 tsp salt
  • 4 tbsp. olive oil
  • 600g pizza sauce
  • ½ packet of mixed wild mushrooms
  • 6 slices of prosciutto ham
  • 1 ball of mozzarella
  • 3 tbsp of ricotta
  • Black olives (optional)
  • Handful of rocket
  • Black pepper
  • Dried basil


  1. In a mixing bowl combine 120ml of warm water and sugar with the yeast and leave to rest for 6 minutes
  2. The yeast should start to fizz and go bubbly
  3. In a large bowl combine the flour with the rest of the water and yeast mix
  4. Slowly bringing it together add in the oil and salt
  5. Using your hands bring the dough together to form a solid ball
  6. Knead the dough for 4-5 minutes with your hands getting air into the mix
  7. Then cover the dough with cling film and leave for 20 minutes
  8. Remove the cling film and bash the dough with your fist and repeat a few times
  9. You are essentially beating the air out
  10. Separate the dough into 4 balls and leave for 40 minutes
  11. Using your hands stretch the balls of dough out into a pizza base and let it rest for 5 minutes
  12. In the meantime, get the Wood Fired Oven nice and hot, feeding small pieces of wood into the back to build up the flames
  13. Ensure that the dough is properly stretched out, then add a generous layer of tomato pizza sauce
  14. Start to layer the pizza base with mushrooms, prosciutto, and olives
  15. Top Tip- Squeeze any excess water out of the mozzarella which will stop the pizza from going moist
  16. Add a generous layer of mozzarella and ricotta to the pizza
  17. Season with black pepper and basil
  18. Put the Pizza into cook for 5 minutes, spinning ever so often
  19. You will know that the pizza is cooked when the crusts are fluffy, and the cheese is bubbling
  20. We recommend serving this pizza with some fresh rocket

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