The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day
100g each strong white and strong wholewheat flour
1 tsp or 7g sachet easy-blend dried yeast
125ml warm water
For the topping
200g can chopped tomato, juice drained
handful cherry tomatoes, halved
1 large courgette, thinly sliced using a peeler
25g mozzarella, torn into pieces
1 tsp capers in brine, drained
8 green or red olives, roughly chopped
1 garlic clove, finely chopped
1 tbsp olive oil
2 tbsp chopped parsley, to serve
Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.