Green Veg Pizza

For the dough, dissolve the yeast in 200 ml lukewarm water.

In a bowl, mix together the flour, semolina and salt. Make a well in the centre and add the yeast solution and the oil. Knead to a smooth dough by hand or using the dough hook on an electric hand mixer. If the dough is too dry, add a little extra lukewarm water; if it is too moist, add a little more flour.

Turn the dough out onto a floured work surface and knead thoroughly. Cover and leave to rise in a warm place for around 1 hour.

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line 2 baking trays with grease-proof paper.

Meanwhile, for the topping, crush the garlic into the olive oil and stir in the herbs. Blanch the broccoli in boiling salted water for approx. 1 minute, refresh in cold water and drain well.

Divide the dough into four equal pieces and knead thoroughly once again. On a surface dusted with semolina, roll the dough out to make thin pizzas (approx. 24 cm in diameter) and place on the baking trays.

Brush each pizza with around 1 tbsp of the garlic and herb oil and scatter 1/4 of the onions and broccoli on top. Bake in the oven for around 20 minutes until golden brown.

Spoon about 5 tbsp of sour cream onto each pizza and return to the oven for a further 5 minutes.