- 1 red onion
- 1 red pepper
- 1 courgette
- A 150g pot of plain flour
- 1 lemon
- A 200g pot of half fat crème fraîche
- A 70g pack of Milano salami
- 1 garlic clove
- A handful of basil, leaves only
- 2 large handfuls of rocket
- 1½ tbsp olive oil
- 80ml cold water
- Sea salt and freshly ground pepper
- Baking tray
- Rolling pin
Heat your grill to its highest setting. Peel and cut the onion into 8 wedges. Halve the pepper and scoop out the seeds and white bits. Using a vegetable peeler, peel off long thin ribbons of courgette.
Place the onion and pepper on a baking tray and grill for 10 mins, checking regularly. The pepper skin should be blackened and the onion wedges charred. Remove from the tray and set aside.
Lay the courgettes in a single layer on the tray and grill for 5 mins till charred and softened. Peel the blackened skin from the pepper. Slice the pepper into thin strips.
Tip the flour into a bowl, reserving 1 tbsp for later. Pour in 1 tbsp olive oil and 80ml cold water. Mix to form a dough and then knead for 5 mins.
Split the dough into two balls and roll each into a large long oval, about the same size as a dinner plate. Place under the grill on the middle shelf for 2 mins. Carefully flip over. Cook for 2 mins till crisp.
Zest and juice the lemon. Tip the zest into the crème fraîche and mix with a little pepper. Spoon 2 tbsp onto each pizza. Spread all over the base, leaving a 1 cm gap around the edges.
Lay the griddled veg on top of each pizza. Tuck the salami in between the gaps, folding it slightly. Dollop any remaining crème fraîche on top. Pop under the grill for 2-3 mins to warm through.
Peel and grate the garlic and place into a small bowl with the juice of the lemon. Finely chop the basil leaves and tip into the bowl. Mix with ½ tbsp oil and some seasoning. Drizzle over each pizza and serve with the rocket.