around 450g ready-made pizza dough (if you really want to cut calories, use 300g dough and roll the bases out very thinly)
4 tbsp tomato base of choice
100g soft goats’ cheese
170g Mediterranean vegetable mix
50g salad leaves (we used rocket)
For the dressing
1 tsp extra virgin olive oil
1 tsp white wine vinegar
1 tsp poppy seeds
- Heat the oven to 220°C. Divide the dough in half and roll each ball into a circle. Transfer the circles to a lightly greased baking tray. Using a 6-cm cutter, remove a circle from the centre of each piece of dough (save this for a mini pizza for the kids or for your lunch box).
- Spread the tomato sauce on both pizzas, then scatter over the cheese and vegetables. Bake for 10–12 minutes, until crisp and golden.
- Meanwhile, make the dressing: whisk together the oil, vinegar and poppy seeds with 1 tbsp of water and some seasoning. Toss the salad leaves with the dressing and pile in the centre of the cooked pizzas. Serve immediately.