For the dough
- 500g/1lb 2oz strong white bread flour, plus extra for dusting
- ½ tsp salt
- 7g sachet dried yeast
- 1 tsp sugar
- 2 tbsp olive oil
For the tomato sauce
- 400g tin chopped tomatoes
- 2–3 garlic cloves
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp salt
- freshly ground black pepper
For the harissa-roasted squash and broccoli topping
- 200g/7oz squash, cut into cubes
- 1 tbsp harissa or ras el hanout
- olive oil
- 100g/3½oz purple sprouting broccoli, cut into bite-sized pieces
- tahini, for drizzling
For the leek, new potato and rosemary topping
- 1 leek, thinly sliced
- 1 tbsp olive oil, plus extra for drizzling
- 150g/5½oz new potatoes, very thinly sliced
- 1 sprig rosemary, leaves picked and chopped
- handful fresh rocket (optional)
Start by making the pizza dough. Combine the flour and salt in a large mixing bowl or on a clean work surface.
Mix the yeast, sugar and oil with 330ml/11fl oz tepid water in a jug and leave for a few minutes.
Make a well in the flour and add the liquid to the well. Using a fork, or your fingers, gradually incorporate the flour into the liquid. Once it starts to come together into a ball of dough, knead on a clean surface for around 10 minutes until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel. Leave to prove for 1 hour, or until doubled in size.
Meanwhile, make the tomato sauce and toppings. To make the tomato sauce, put all of the ingredients into a blender and whizz until smooth. Alternatively you can use a stick blender. Set aside.
For the harissa-roasted squash pizza, preheat the oven to 200C/180C Fan/Gas 6. Toss the squash with the harissa and a drizzle of oil, then roast on a baking tray for 30–35 minutes until cooked through. Toss the chopped sprouting broccoli in a drizzle of olive oil and a pinch of salt. Set the squash and broccoli aside.
For the leek, new potato and rosemary pizza, heat a tablespoon of olive oil in a saucepan over a medium heat and fry the leek with a pinch of salt until softened. Toss the potato slices in a drizzle of olive oil, a pinch of salt and the chopped rosemary. Set both aside.
Tip the proved dough out onto a floured work surface and divide into four equal pieces. Roll into balls (this will knock out some of the air), then roll into pizza bases with a rolling pin. You can roll on greaseproof paper to stop it sticking to the surface.
Preheat the oven to 220C/200C Fan/Gas 7 and put a baking tray in the oven to heat up.
Cover the pizza bases with a thin layer of tomato sauce and add your toppings. Slide the pizza (on the greaseproof paper if using) onto the preheated baking tray and cook for 15–20 minutes, or until crispy. If you’re making the harissa squash pizza, finish with a drizzle of tahini. If you’re making the leek and new potato pizza, garnish with the rocket, if you like.