Serves 4 | Prep 35 mins | Cook 25 mins
1 1/4 cup white flour
1 pack of yeast
1½ tsp salt
3/4 cup warm water
3 tbsp extra-virgin olive oil
For the béchamel sauce:
2 cups milk
1/4 cup butter
1/4 cup plain flour
1 level tsp mustard powder
pinch of nutmeg
sea salt and freshly ground black pepper
For the pizza toppings:
2 tbsp olive oil
2 pears, skin on, cored and cut into quarters
1 medium fennel, sliced
1/2 vegetarian goat’s cheese
handful of walnuts, quartered
handful of fresh rocket
sea salt and freshly ground black pepper
1 Preheat the oven to 425F. Heat the oil in a large frying pan, add the pear
and fennel and sauté for about 5 minutes. Season with salt and pepper and set aside.
2 To make the dough, add the flour, yeast and salt to a large bowl and stir to combine.
Make a well in the centre and pour in the warm water and olive oil. Mix together,
initially with a wooden spoon then use your hands, as the mixture comes together to
form a soft ball of dough.
3 Lightly flour a work surface and knead the dough for 8–10 minutes, or until it’s no
longer sticky and is smooth and springy to touch. Add more flour to your surface and
roll the dough until large and thin. Use your fingertips to press the dough all over to
prevent it rising too much during cooking. Place on a baking tray and set aside while
you make the sauce.
4 Put all your béchamel sauce ingredients in a pan and, using a wire whisk, stir
continuously as you slowly bring the sauce to the boil. Once boiling, cook for a further
2 minutes, continuing to whisk. Remove from the heat.
5 Add a thick layer of sauce to the pizza base, then arrange the fennel and pears
on top. Place in the oven and cook for 8 minutes.
6 Add the goat’s cheese and walnuts, then cook for a further 8 minutes, or until the
cheese is melted and the base browning. Add a handful of rocket, slice and serve.
Per serving 792 cals, fat 42.6g, sat fat 16.9g, carbs 83.2g, sugars 16g, protein 20.4g, salt
4.9g, fibre 7.5g
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