Method

1. Step 1

   Dough: In a large bowl, mix the flour and yeast, add the water and bring together using a wooden spoon. Once you have a smooth dough, pour the mixture out onto a clean worktop and knead for 15 minutes. Place it back into the bowl and leave to rest for 10 minutes, then knead again for 30 seconds and divide the dough into 8 balls.

2. Step 2

   Roll each portion of dough into a smooth ball and place on an oven tray, leaving enough room for the balls to expand. (At this stage, you can individually wrap in cling film and freeze any dough you don’t need until your next pizza session.) Cover the tray with cling film or a damp cloth and leave the dough to prove for at least an hour in a warm place.

3. Step 3

   Pizza: Pre-heat the oven to 220°C/ 200°C fan/gas mark 7. Wash your hands thoroughly, add the pork mince, herbs and spices into a large bowl and scrunch together with your hands until smooth. Set aside.

4. Step 4

   Add all the sauce ingredients into a bowl and whizz up with a stick blender until smooth. Alternatively, use a potato masher.

5. Step 5

   Cut 4 large squares of greaseproof paper big enough to construct your pizza on (roughly 12-inch/30cm squares). Once the dough balls are proved, roll each one out with a rolling pin or stretch by hand to a roughly 10-inch or 25cm circle and lay out on a piece of the greaseproof paper. With a large spoon or ladle, spread the sauce out, leaving a 1-inch or 2.5cm border around the edge, then sprinkle over the pork mince mixture, spring onions and mozzarella pieces. Go sparingly, remembering less is more!

6. Step 6

   With an oven glove, carefully pull out an oven rack from the hot oven, slide the topped pizza (on the greaseproof paper) off the worktop onto the rack, return to the oven and cook for 15-20 minutes or until they look cooked and tasty! Slice the pizzas, then finish with a sprinkle of rocket leaves.