Pork, gorgonzola & garlic butter pizza

• pork mince↗500g 500g
• gorgonzola↗125g 125g

  broken into small chunks

• red onion↗1 1

  finely sliced

• green chillies↗2 2

  sliced

• rocket50g 50g
• pitted green olives↗20 20

  sliced

• lemon↗finely grated zest 1 finely grated zest 1
• strong bread flour↗325g 325g
• fast action yeast↗1 sachet 1 sachet
• extra virgin olive oil↗1 tbsp 1 tbsp

  plus extra for frying and drizzling

• butter↗60g 60g

  softened

• garlic cloves↗2 2
• sage leaves↗4 4

  chopped

• tomato purée↗2 tsp 2 tsp

Step-by-step instructions

1. 1

   To make the dough, put the flour, yeast and 1 tsp salt into the bowl of an electric mixer with a dough hook. On a medium speed, gradually pour in the oil and 200ml warm water to make a dough. Alternatively, mix by hand and knead on a floured surface. Cover the bowl with cling film and prove for 1 hr or until doubled in size.

2. 2

   Meanwhile, fry the mince until browned, then drain on a kitchen towel. Make the garlic butter by beating the butter with the garlic, sage, tomato purée and some black pepper.

3. 3

   Heat the oven to 240C/220C fan/gas 8. Divide the dough into four balls. Roll the balls on a floured surface into thin rounds, about 20cm wide. Lift onto floured baking trays, then spread with the garlic butter, leaving a 1cm border. Sprinkle with the mince, cheese, onion and chilli. Bake for 10-12 mins or until the dough is crisp. Scatter over the rocket, olives and lemon zest, and drizzle over some olive oil to serve.