Lactose-free pizza

• passata↗100ml ml
• garlic clove↗1

  crushed

• oregano↗½ tsp dried tsp

  ½ tsp dried

• Parmigiano-Reggiano↗50g g

  40g finely grated, 10g shaved with a veg peeler

• capers↗small handful of

  pitted olives, sliced pepperoni or pickled jalapenos (optional)

• rocket↗handful of
• extra virgin olive oil↗1 tbsp tbsp
• strong white bread flour↗300g g

  plus extra for dusting

• fast action yeast↗7g sachet g
• sea salt↗1 tsp fine tsp

  fine

• olive oil↗2 tbsp tbsp

  plus more for the bowl

Step-by-step instructions

1. 1

   To make the pizza dough, tip the flour into a bowl, put the yeast on one side and the salt on the other. Make a well in the centre and pour in 200ml warm water and the olive oil. Mix together with your hands to form a rough dough, then tip onto a lightly floured work surface and knead for 8-10 mins until smooth and springy. Put into an oiled bowl, cover with a tea towel and leave to rise until doubled in size, about 1 hr.

2. 2

   Heat the oven to 240C/220C fan/gas 9 and put a baking sheet inside to heat up. Knock the dough back into the bowl, then divide into two balls. Press the dough balls into flat rounds on a floured work surface, then roll into 5mm thick pizza bases, about 25cm wide. Transfer to two sheets of baking parchment.

3. 3

   Mix the passata, garlic and oregano in a small bowl with some seasoning. Spoon the sauce over the bases, leaving a 1cm border. Scatter with the finely grated cheese and any of the toppings, if you like. Transfer the pizzas, cooking one at a time, onto the preheated tray with the baking parchment. Bake for 10 mins until the crusts are golden and crisp. Repeat with the remaining pizza.

4. 4

   Top the pizzas with the rocket and the cheese shavings, then drizzle over the oil to serve.