Indian Salmon and Veg Flatbread Pizza

I made this lovely pizza one day for lunch during half term. It's a very quick way to get a pizza and tasty to boot.

Indian Salmon and Veg Flatbread Pizza
(Serves 1)

1 salmon fillet
1 tsp curry powder
1/2 red pepper, cut into chunks
1/2 courgette, cut into chunks
1 flatbread or tortilla
1 tbsp tomato paste
coriander leves
1 tbsp natural yoghurt

Preheat the oven to 200C.

Put the salmon on a baking sheet and sprinkle the curry powder over the top. Bake in the oven for 12-15 mins until cooked. Flake.

Put a little oil in a frying pan and fry the courgette and pepper until starting to soften.

Spread the tomato paste over the flatbread and top with the salmon, courgette and peppers. Put into the oven for 5 mins to crisp up. Remove from the oven and top with the yoghurt and coriander. Serve.

Summer Vegetable Pizza Pies

These were actually really very good. Lovely and tasty with all those summer flavours. 

Summer Vegetable Pizza Pies (from WeightWatchers)
(Serves 4)

1 packet pizza dough mix
plain flour
1 tbsp oil
1 onion, finely sliced
2 garlic cloves, chopped
200g courgettes, chopped
2 peppers, deseeded and chopped
650g tomatoes, chopped
4 tbsp tomato paste
2 tsp thyme leaves
125g mozzarella, torn

Preheat the oven to 22C. Make up the pizza dough according to packet instructions. Dust a work surface with some flour and turn out the dough, leave it rise for however long it says on the packet., then divide into 4.

Dust the work surface with little more flour and then roll out the dough to make 4 rough circles about 20cm. Set aside on a baking tray.

Heat the oil in a frying pan and add the onion, garlic, courgette and peppers. Cook for 8 mins until softened a little. Add the tomatoes, tomato puree and thyme, cook for a further 3 mins, then season and remove from the heat.

Divide the veg and mozzarella between the dough circles, the fold the dough around the covering some of the veg.

Bake in the oven for 12-15 mins. Serve with salad.

Hash Brown Pizza

So I have a lot of mushrooms in my fridge at the moment and in looking for something to do with them I came across this hash brown pizza which fitted in perfectly with afternoon tea on Mother's Day. This was really tasty and I will definitely be making it again. You can always change the topping to whatever you have in the fridge.

Hash Brown Pizza (from Slimming Eats)
(Serves 1)

1 large potato, peeled and grated
3 large mushroom, sliced
1 small onion, sliced
6 cherry tomatoes, halved
2 slices of bacon, chopped
40g mozzarella cheese, broken up into small pieces
1 egg
1 tbsp chopped parsley
salt and pepper
cooking spray

Preheat oven to 200C.

Place the grated potato into a clean tea towel and squeeze out the excess liquid. Put into a bowl and season well with salt and pepper.

Spray a baking tray with cooking spray and flatten out your grated potato on the tray, making it into a circular shape. Spray the top with cooking spray and place in the oven. Carefully turn over with a spatula when the underside is golden to repeat the process with the other side.

Meanwhile, spray a frying pan with some cooking spray and add you onions, mushrooms and bacon and cook for a few minutes until golden.

Remove the hash brown from the oven and arrange the mushroom, onion and bacon mixture on top, leaving a space in the centre. Put the halved tomatoes and mozzarella on top of the mushroom mixture. Crack the egg into the space in the centre. Return it back to the oven and continue to bake until the egg is cooked to your liking, about 7 mins for a runny yolk. Serve topped with the parsley.

Kale and Three Cheese Calzone

I made these a couple of weekends ago. I have given you the instructions for the original tomato sauce but I used some leftover tomato sauce from the Kale, Mushroom and Beetroot Lasagne. They were delicious and a lovely use of the kale from my veg bag.

Kale and Three Cheese Calzone (from Eats Well With Others)
(Serves 2)

1 packet pizza dough mix
3 cloves garlic, chopped
150g fresh mozzarella
1 bunch kale, chopped
4 tsp oil
1½ tsp Italian seasoning
1/2 tsp chilli flakes
200g can chopped tomatoes
2 tbsp raisins
100g ricotta
20g parmesan cheese, grated

Heat oven to 200C.

In a medium saucepan, heat 2 tsp of olive oil on a medium-high heat. Add half the garlic and cook, stirring frequently for 30 secs. Add the Italian seasoning and chilli flakes and cook, stirring for 1 min. Add the chopped tomatoes and cook, stirring occasionally for 2-4 mins, or until warmed through. Remove from the heat and season with salt and pepper.

While the tomato sauce cooks, in a medium pain, heat 2 tsp of oil on medium-high. Add the remaining garlic and cook, stirring frequently for 30-45 secs, or until fragrant. Add the kale, raisins, and 2 tbsp water. Season. Cook, stirring occasionally, 3-5 mins, or until the kale has wilted and the water has evaporated. Try to cook out as much of the liquid as possible.

In a large bowl, combine the kale, mozzarella, ricotta, parmesan cheese, and ⅓ of the tomato sauce. Stir to thoroughly combine. Season with salt and black pepper, to taste.

Make up the pizza dough according to packet instructions. Sprinkle some flour on a clean, dry work surface. Divide the dough into 2 portions. Roll out each portion. Divide the filling between the pizzas covering half the dough. Fold the other half of the dough over the filling. Press or crimp the edges of the dough with a fork to seal the calzones.

Sprinkle the remaining flour on a baking sheet. Carefully transfer the calzones to the prepared pan and drizzle or brush the tops with olive oil. Bake for 15-18 mins, or until golden brown. Remove from the oven and let stand for at least 2 mins. Serve with the remaining tomato sauce, which you can either serve cold or warm up.

Pesto Pizza with Goat's Cheese and Aubergine

This was a very tasty pizza and lovely to have something a bit different from a tomato sauce base. I also loved the combination of the aubergine and goat's cheese which went really well together.

Pesto Pizza with Goat's Cheese and Aubergine (from Good Food Magazine July 2014)
(Serves 2)

1 packet pizza dough
1 small aubergine, thinly sliced lengthways
1 medium red onion, thickly sliced
cooking spray
4 tbsp fresh pesto (shop-bought or homemade)
75g firm goat's cheese
chilli flakes (optional)

Preheat the oven to 200C. Prepare the dough according to the packet instructions.

Spray the vegetables with cooking spray and season well. Heat a griddle pan and cook for about 5 mins each side, until black lines appear and the aubergines are soft. Remove and set aside.

Roll out the pizza dough and spread the pesto onto one side. Top with the aubergine, onion and goat’s cheese, broken into chunks, plus chilli flakes if you like it spicy. Cook on a baking sheet or pizza stone, until the cheese is melted about 12-15 mins.

Fig and Goat's Cheese Pizza

This was a deceptively simple pizza to make, especially for the flavours that you get at the end. One of my friends gave me some figs from her garden, the last of the crop and I ate most of them just as they were and made pizza out of a couple! This was a truly delicious pizza, I was expecting it to be dry without any sauce but it wasn't at all. The crust was lovely and crunchy.

Fig, Goat's Cheese and Parma Ham Pizza

(from The Telegraph)

(Serves 2-4)

1 packet pizza dough mix

1 tbsp oil
4 onions, halved and very finely sliced
8 small figs, halved
1 tbsp balsamic vinegar
a little caster sugar for sprinkling

2-4 slices Parma ham
125g (4½oz) goat’s cheese, broken into chunks
a little extra-virgin olive oil for drizzling

Make up the pizza dough according to packet instructions.

Heat the oil in a saucepan and add the onions. Fry over a medium heat for about 7 mins, then add a couple of tbsp of water, season, cover the pan, turn down the heat and cook for about 10 mins. You want the onions to be soft and golden. If the mixture is quite “wet” at the end of this time, turn up the heat (with the lid off) to cook off the excess moisture. Set the onions aside.

A good half an hour before you want to cook the pizza, preheat the oven to 230°C, as hot as you can get it. Place a baking-sheet or pizza stone into the oven to heat.

Turn out the dough on to a lightly floured surface and knead it a little, then roll it into a circle or a rough square, depending on whether you are using a pizza stone or a baking-sheet. It doesn’t have to be neat. It should be about 30-32cm across.

Carefully take the hot baking-sheet or stone out of the oven and flour it. Put the pizza dough on to it and, working quickly, top with the onions and the halved figs, leaving a 3cm edge all the way around the pizza. 

Spoon a little balsamic vinegar on top of each fig half and sprinkle a bit of sugar on each as well. Dot the chunks of goat’s cheese among the figs and rip over the Parma ham. Drizzle the goat’s cheese with a little olive oil. Grind some pepper over the top. Bake in the oven for 15 mins. The pizza should be golden and the figs slightly caramelised in patches. Serve.

Summer Pizza

I made this pizza out of various things that were ready in the garden, I didn't want to bother making tomato sauce so I used salad dressing as the sauce and it was delicious. I really love the pizza stone I got for Christmas and love being able to make my own crispy pizza!

Summer Pizza

(Serves 2)

1 packet pizza mix

2 tbsp Caesar dressing mix

1 tomato, sliced

1 small green courgette, sliced

1 small yellow courgette, sliced

1 radish, sliced

50g grated cheddar and mozzarella mix

Make up the pizza dough according to the packet instructions.

 Roll out and then cover with the Caesar dressing. Lay the slices of tomato on top and then the courgette and radishes. Sprinkle over the cheese and bake in the oven for 15-20 mins until the cheese is golden and the base crisp. Cut into slices and serve.

Peach, Blue Cheese and Parma Ham Pizza

This is a really interesting pizza. I'm slowly getting used to adding fruit to savoury dishes and finding that more often than not it works! This was really tasty and the blue cheese goes really well with the peaches.














Peach, Blue Cheese and Parma Ham Pizza
(Serves 2)

1 packet pizza mix
2 -3tbsp alfredo sauce
1 peach, sliced
3 parma ham slices

50g blue cheese, broken into pieces

50g grated mozzarella

Make the pizza dough according to packet instructions.

Preheat the oven to 200C.

Roll out and spread over the alfredo sauce. Put the peach slices, and half the parma ham on top of the sauce. Crumble over the blue cheese and then top with the mozzarella.

Bake in the oven for 18-20 mins until crispy. Once cooked put the rest of the parma ham on the pizza and serve.

Avocado and Goat's Cheese Pizza

I always end up with a very rustic looking base when I make pizza. I can't get it to roll out in that perfect circle, nonetheless it is always lovely and crispy. I had never considered putting avocado on a pizza but it really works, and is a lovely and creamy addition to this pizza.

Avocado and Goat's Cheese Pizza (adapted from A Thyme for Cooking)
(Serves 2-4)

1 packet pizza dough mix
2 tbsp pesto

3 tomatoes, very thinly sliced

4 thin slices Prosciutto, torn into pieces

1 ripe avocado, sliced

2 tsp dried oregano

50g goat's cheese, sliced

50g cheddar/mozzarella, grated

 

Mix together the pizza dough according to the packet instructions.

 

Preheat the oven to 200C.

 

Spread the pesto over the pizza dough base and arrange the tomato slices on top. Next add the prosciutto and avocado slices.

 

Sprinkle with oregano, top with the cheese.

 

Bake in the oven, 18 – 20 mins, or until the crust and top are golden brown. Serve

Kale and Butterbean Stromboli

These pizzas look a bit of a mess! I rolled the pizza dough out a bit too thinly on one and the other I forgot to add cheese! so I sprinkled a bit on top after cooking. These stromboli were ok, a bit dry for my liking, when I eat the second one I'm going to make a tomato sauce to go with it. A tomato sauce makes everything better!

Kale and Butterbean Stromboli (adapted from Veg Hot Pot)
(Serves 2)

1 packet pizza dough mix
1 garlic clove, finely chopped
large bunch kale
1 small tin butter beans
salt and pepper
2-3 tbsp aubergine pesto
handful grated mozzarella
Make the pizza dough according to the packet instructions, roll out and leave to rest.

Heat a small amount of oil in a pan and add the garlic, fry for a few secs. Then add in the kale lightly stir fry until softened and wilted, you may need to add a splash of water. Add the butter beans for a couple of mins and then season.

Spread the aubergine pesto over the pizza dough. Top with the kale and butter beans, spread out evenly, the sprinkle the mozzarella over the top. Then roll the dough up from left to right to create a long log. Seal the ends.

Place on a baking tray or pizza stone and cook in the oven for 20-25 mins until the dough is golden.

Kale, Mushroom and Ricotta Calzone

My calzones don't look anywhere near as neat as those in the original post but they were really tasty. The combination of ingredients is always a winner, throw in the pizza dough and it's perfect. I served it with tomato sauce poured over the top as you need that little bit of moisture.

Kale, Mushroom and Ricotta Calzone (from Two Peas and Their Pod)
(Serves 2)

1 packet pizza base mix
1 tbsp oil, plus additional for brushing
1/2 onion, chopped
1 clove garlic, finely chopped
150g kale, chopped
150g chestnut mushrooms, sliced
125g ricotta
100g mozzarella, grated
50g cup Parmesan
1/4 tsp dried basil
pinch red chilli flakes
salt and pepper
tomato sauce for serving
 

Preheat the oven to 200C.

Make the pizza dough according to packet instructions and set aside to rest.

In a large frying pan, heat the oil over medium heat. Add the onion and cook, until translucent, about 3-4 mins. Stir in the garlic and cook for 1 min. Add the kale and mushrooms, cover and cook until soft, about 3-4 mins. Remove from heat and set aside.

Mix together the ricotta, mozzarella, and Parmesan cheeses in a large bowl. Stir in the kale and mushroom mixture. Add the dried basil, chilli flakes, and season with salt and pepper.

Divide the pizza dough into 2 balls. Lightly flour the work space. Roll out the first ball until it is about a 18cm circle. Place half of the cheese mixture on half of the circle, leaving a 2cm border. Brush the edges of the round lightly with water. Gently fold the dough over so the edges meet and pinch the dough together. Repeat with the remaining dough and filling and place on a baking sheet or pizza stone.

Bake for 18-20 mins, or until golden brown. Serve with tomato sauce.

Tomatillo, Courgette and Chicken Pizza

I made two different pizza's over Christmas and only remembered to take a picture of one of them! This is the pizza I had on New Years Eve, all to myself! Along with with a whole host of other yummy treats, because what else do you do on New Years Eve!! It was truly scrumptious.

One of my friends bought me a pizza stone for Christmas and I invited her over and we tried it out with a Cowboy Pizza; barbecue sauce, chicken, corn, spring onions and mozzarella. The base was lovely and crispy, much better than using a baking sheet. I always use packet dough, I find it much more pizza like than just normal flour and yeast, it produces a much better base.

Tomatillo, Courgette and Chicken Pizza (from The Food in My Beard)
(Serves 2-4)

1 packet pizza dough
2 cloves garlic, chopped
1 jalepeno, chopped
7-10 tomatillos, halved
squeeze lime juice
2 chicken thighs, skinless and boneless
1 ear corn, shucked
1/2-1 courgette, shaved into strips or julienned
50g mozzarella
50g ricotta

Make up the pizza dough according to packet instructions.

Heat a frying pan with a little oil, add the garlic and jalapeno and brown, add about the tomatillos and smash them down a bit. Add a splash of lime and water and cook for about 15 mins, smashing up the tomatillos when possible. Using a hand blender, blend until smooth.

Heat some oil in a saucepan and the chicken thighs, brown. Add the tomatillo sauce. Simmer stirring often to prevent sauce from burning for about 35 mins until the chicken is tender. Shred the chicken in the sauce and add the corn. Remove from the heat.

Spread the chicken/corn/tomatillo sauce on the pizza dough, top with the ricotta and courgette. Sprinkle mozzarella over the top and bake for about 15-20 mins until golden.

Courgette Crust Pizza

A few weeks ago I made a Cauliflower Crust Pizza, which wasn't a huge success, so I thought I'd try Courgette Crust Pizza and this was much much better. The base stuck together better and it was more interesting. I topped my pizza with chorizo, cherry tomatoes, chicken and onion. I will definitely be making this again next year when I have lots of courgette!

Courgette Crust Pizza (from Closet Cooking)
(Serves 2-4)

2 large courgette, shredded

60g mozzarella, shredded

30g Parmesan, grated

1 egg

1 tsp oregano or Italian seasoning

salt and pepper to taste

 

Preheat the oven to 200C.

 

Microwave the courgette on high for 6 minutes, let cool, place it in a tea towel and squeeze as much moisture out as you can.

Mix together the courgette, mozzarella, Parmesan, egg, oregano, salt and pepper in a bowl. Press the mixture onto a baking mat or greaseproof paper lined baking sheet and bake in the oven for about 15-20 mins or until lightly golden brown.

Cauliflower Crust Pizza

There seems to be a fashion at the moment for pizza bases made with things other than the traditional flour and yeast. One of which is cauliflower, so I thought I'd jump on the bandwagon and try the new craze. I was very underwhelmed by this. The mixture was far too soggy and I ended up adding in flour until it became a consistency I could actually work with. It was also a bit boring. A couple of weeks later I tried a courgette crust pizza, which I'll post about in the coming weeks, which was much better. I topped my pizza with red onion, cherry tomatoes, chorizo and a Northumberland cheese.

Cauliflower Crust Pizza (from Lavender and Lovage)
(Serves 2)

340g raw cauliflower, fresh or frozen
1 large egg
50g mozzarella cheese
2 tbsp finely grated Parmesan cheese
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp garlic powder
salt
cooking spray

Pre-heat the oven to 210C. Line a baking tray with greaseproof paper.

Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but not a puree. If using frozen cauliflower, squeeze excess water out of it and crumble with your hands if possible. 

Microwave the cauliflower crumbs for 5 to 6 mins, or until soft. Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella, Parmesan, herbs, garlic powder, salt and pepper. Mix well to combine

Place the cauliflower mixture onto the prepared tray and pat out into a large circle, about 12cm in diameter and about 1cm thick. Spray the top with a little cooking spray and bake for 15 to 20 mins, or until golden brown and firm.

Remove from the oven and spread your toppings on top. Put the pizza back into the oven and bake for 10 mins until the cheese is bubbling and golden.

Spinach Artichoke Pitta Pizza

I love eating lunch at home, it means I can experiment with warm salads, warm sandwiches and this pitta pizza. I have been looking for pizzas that my Mum can eat as she can't eat tomatoes and this is perfect, not a tomato in sight, it's also super tasty too. It's made all the more easy as it's made on a pitta rather than having to make pizza base. I will definitely be looking out for more pitta pizza recipes.

Spinach Artichoke Pitta Pizza (from Skinny Sometimes)
(Serves 1)

1 wholemeal pitta

1 tbsp low fat soft cheese

1 small handful baby spinach

2 tbsp low fat sour cream

2 artichoke hearts, cut into quarters

small handful grated mozzarella

2 tbsp grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp Italian seasoning

 

Preheat the oven to 200C.

 

Put the pitta onto a baking tray and spread the soft cheese evenly on the bread. Spread the spinach on top of the bread making a thin layer.

 

Chop the artichoke hearts and put into a bowl. Add the sour cream, mozzarella, Parmesan, garlic powder and Italian seasoning to the bowl and mix.

 

Gently pat the artichoke mixture down on top of the spinach.

 

Bake in the oven for 10-12 minutes until cheese is melted.

Smoked Salmon Pitta Pizza

This provided me with a lovely lunch on a beautiful sunny weekend lunchtime. I was really quick to make but gave me that kinda pizza fix I was craving. Soft cheese and smoked salmon warmed up? What could be better?! I served it with a lovely green salad with lettuce from my Mum's garden and radishes from mine.

Smoked Salmon Pitta Pizza (adapted from Good Food Magazine April 2013)
(Serves 1)

1 pitta bread
1 tbsp low fat soft cheese
1-2 slices smoked salmon, sliced
1/4 red onion, chopped
1 tsp capers
sprinkling of chopped dill

Preheat the oven to 180C.

Spread the top of the pitta with the soft cheese. Add the smoked salmon and then sprinkle over the red onion, capers and finally the dill.

Bake in the oven for 10 mins or until the pitta is crispy and golden. Serve with a side salad.

Chorizo and Greens Calzone

I love having pizza but ordering a take away is so expensive and as it comes from quite a long way from my house it tends to be a bit soggy when it arrives. So I tend to make my own. I use the pre-packeted pizza base mixes as I think they taste better and are quicker than anything I have made myself, which means that I can pretty much make pizza in half an hour. It's fantastic.

This calzone is delicious and lovely and filling with the addition of the tomato lentil sauce which isn't in the original recipe. The bread bit was really crunchy too, no soggy pizzas here!

Chorizo and Greens Calzone (adapted from Good Food Magazine February 2010)
(Serves 2)

1 packet of pizza base mix
1 portion tomato and lentil sauce

12 slices chorizo

2 garlic cloves, finely chopped

200g spring greens

1 ball low fat mozzarella, torn into pieces

grated Parmesan

 

Make the pizza base according to packet instructions.

 

Heat oven to 200C. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.

 

Divide the dough into 2 pieces. Roll one piece out into the largest circle that you can, then spread half the tomato lentil sauce over half the pizza base leaving a border. Layer half the chorizo on top of the sauce.

 

Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina.

 

Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.

Polenta Pizza

Whilst I call this Polenta Pizza, it isn't really pizza. The base didn't go crispy at all. I suspect that I needed to bake the base before putting the toppings on top and then cook again with the toppings, but none of the recipes I browsed through suggested that. So it didn't make me like polenta any more! However, the tomato and lentil sauce did make a brilliant pizza sauce. I think I'm next going to try the polenta in a cake.

Polenta Pizza
(Serves 1)

200g cooked polenta
1 portion tomato and lentil sauce
3 cherry tomatoes, halved
2 artichokes in oil, halved
5-6 slices smoked sausage
1 tsp capers
1 sun dried tomato, sliced
1/4 ball mozzarella, sliced

Preheat the oven to 220C.

Line a medium-sized ovenproof frying pan with greaseproof paper and evenly spread the cooked polenta on top.

Spread a layer of the tomato and lentil and tomato sauce on top of the polenta. Place the cherry tomatoes, artichokes, smoked sausage and sun dried tomatoes on top of the sauce, sprinkle over the capers and put the mozzarella on top. Bake in the oven for 10 mins, or until golden.

Serve with a green salad.

Spicy Sausage Pizza

In an attempt to use up the merguez sausages I have, I'm finding all sorts of interesting things I can do with them. The latest offering is a sausage pizza! Instead of using peperoni or salami I slice the merguez and used them instead, the slight spiciness was delicious.

Spicy Sausage Pizza (adapted from Good Food Magazine October 2007)
(Serves 2)
(11 WW ProPoints per serving)

1 large (25cm) pizza base
2 tbsp basic tomato sauce
1/4 red onion, sliced
2 merguez sausages, cut into thin slices
1/2 tomato, sliced
1/2 ball light mozzarella
handful basil, optional

Preheat oven to 210C.

Put the pizza base onto a baking sheet and spread over the tomato sauce, leaving a border around the edge. Top with the onions, tomato, sausages and, finally, the cheese.

Cook in the oven for 10 mins until crisp. Scatter with basil, if using.

Pesto Pizzas

I made this pizza ages ago for my sister and friend and it was a huge hit, but of course I forgot to take a photo! This one I made using a ready made pizza base which was nowhere near as good, but the flavours were delicious. I swapped the Gorgonzola for dolcelate on the second go too as I found that Gorgonzola doesn't taste of anything once cooked.

 

Pesto Pizzas (from Leiths Simple Cookery)

(Makes 1 large or 2 small pizzas)

(13 WW ProPoints per serving)

1 145g packet of pizza mix
3 tbsp pesto
85g sun dried tomatoes in oil, drained and chopped
60g Gorgonzola cheese
60g light mozzarella cheese
3 slices parma ham
handful rocket

Preheat the oven to 220C.

Make up the pizza dough following the instructions on the packet. If making more than 1 pizza divide the dough into 2. Roll the dough into a circle, place on a non stick baking sheet and leave to rise in a warm place for 20 mins.

Layer the tomatoes and cheeses over the top and cover loosely with the ham. Drizzle over a little of the tomato oil and season with pepper.



Bake in the oven for 15- 20 mins.

Remove the pizzas from the oven and place a large handful of rocket on top of the pizza. Serve.