Roasted Tomato And Vegetable Pizza

Method for pizza dough

1. Place the flour, salt, sugar and yeast into a large bowl and stir.
2. Make a well in the centre of the flour and pour in the water, gradually mixing the flour in to form a soft dough.
3. Tip out and knead on a work surface until smooth and elastic.
4. Place in a bowl, cover and leave to rise for 1 hour.
5. Remove the dough from the bowl and knead for a minute.
6. Divide into 4 pieces and roll into circles, 5mm thick.

Method for pesto

1. Bring a pan of salted water to the boil, add basil leaves and cook for 30 seconds then drain and refresh in iced water.
2. Drain and squeeze out all the water then roughly chop.
3. Place into a pestle and mortar with the toasted pine nuts, parmesan and garlic and pound to a paste.
4. Add enough olive oil to form a thick dropping consistency paste.

Method for topping

1. Preheat the oven to 100°F/200°F/Gas1.
2. Place the tomatoes cut side up onto a baking tray.
3. Drizzle over the olive oil then sprinkle with salt, thyme and a little black pepper.
4. Place in the oven for 1 ½ hours until dried but still succulent.
5. Remove from the oven and allow to cool.
6. Preheat the oven to 230°C/475°F/Gas 9.
7. Place a heavy baking tray or pizza stone in the oven and allow to heat.
8. Place the whole garlic bulb onto the tray and bake for 15 minutes until soft.
9. Remove and cool slightly.
10. Place half the dried tomatoes into a small processor and blitz to a fine puree with 2 tbsp of the extra virgin olive oil.
11. Place the circles of dough onto an upturned floured tray.
12. Spoon the tomato puree thinly over the pizza - just to the edges.
13. Top with some of the remaining tomato quarters, red onion slices, mozzarella, cooked garlic cloves, and remaining olive oil.
14. Season with salt and black pepper.
15. Scoot into the oven, pushing the pizza onto the heated pizza tray/stone.
16. Cook for 5-10 minutes until golden and crispy.
17. Scatter over the rocket and serve immediately.