Fresh topped pizza
Ingredients
- 200g gluten-free flour
- ½ salt
- 2 tbsp olive oil
- 7g sachet fast-action dried yeast
- 1 tbsp chopped rosemary
- 1 tsp ground black pepper
- 125-150ml warm water
- 210g jar tomato bruschetta topping (we used Napolina)
- 140g mozzarella, thickly sliced
- ½ avocado, thickly sliced
- 70g pack rocket
- cherry tomato, halved
- 4 slices Parma ham
- 4 slices ham
- olive oil
- balsamic vinegar
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