Serrano mushroom and rocket pizza

Time: 40 mins

Servings: 8 slices

Ingredients

• 100g flour
• ¼  tsp salt
• 90ml water
• 4 garlic cloves
• 2 tsp oregano
• A handful of chopped parsley
• 2 tbsp tomato puree
• 1 can of chopped tomatoes
• Extra-virgin olive oil
• Salt and pepper
• Grated cheese*
• A handful of rocket
• 3 sliced mushrooms
• 1 sliced jalapeno
• 2 slices of Serrano ham (chopped)

*I used Eatlean protein cheese

Method

1. Heat 1 tbsp of extra-virgin olive oil in a saucepan and fry the garlic and parsley until the garlic turns golden.
2. Add the chopped tomatoes, tomato puree, oregano and mix well.
3. Next add salt and pepper to taste and simmer the marinara for at least 20 mins (or until the sauce thickens).
4. Preheat the oven to 200°C.
5. In a large bowl, mix the flour, salt and water together until it forms a dough and knead for 5 mins. Wrap it in cling film and chill in the fridge for at least 10 mins. 
6. Place the pizza dough on a lightly floured surface and roll it out into a circle (you can also hand stretch the dough to make it thinner).
7. Put the pizza base on a lined baking tray and lightly poke holes in it with a fork. 
8. Add a couple of tablespoons of marinara sauce, then sprinkle on the cheese and add your other toppings. 
9. Bake for around 10 mins (or until the base is cooked to your liking).
10. Optional: Serve with ground black pepper and a salad