- - olives, chopped
- - Pecorino cheese - shaved
- - wild rocket
- - salami, sliced
- 60ml - tomato purée
- - homemade dough
- - balsamic reduction
Preheat oven to 200 °C.
1 Divide the dough in two and roll each half to a coin sized thickness.
2 Transfer to a baking sheet lined with baking paper and spoon the tomato purée onto the centre of each pizza base.
3 Use the back of a spoon to spread it out to the edges. Bake for 15 minutes. Remove from the oven and set aside to cool.
Sprinkle all the toppings over and serve.