Ingredients
Peach and chorizo topping
1 peach
1 chorizo sliced
goat's cheese
watercress or rocket
sun dried tomato paste
Tomato, pepper and courgette topping
1 tomato sliced
1 courgette
1 yellow pepper
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For the first pizza spread a couple of tbsp sun dried tomato paste on the stretched dough. Place the chorizo neatly on the pizza, slice the peach and place it on top of it. Finish by crumbling the goats cheese. For the second pizza slice the tomato and the pepper length wise in order to have a nice round shape. Slice the courgette the same way. Place the peppers first and then inside them the tomato slices so that they work as frames. On top of the tomatoes place the courgette and the beetroot in small cubes. Sprinkle with a little bit of mozzarella. It doesn't need much because the flavours are already rich. Bake for 10 minutes and take out of the oven. Grind some pepper, add the watercress (or rocket) and the balsamic glaze.
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Cordierite pizza stone — absorbs moisture for crispy crust
Wooden pizza peel — flour-coated launch into oven or pizza stone
Large rocker blade — cut pizza cleanly without dragging toppings
Adjustable stand — hold cookbook or tablet at eye level while cooking