Lardo & tomato pizza

Ingredients

For the dough

• 200g gluten-free flour
• ½ tsp xanthan gum
• 2 tsp easy blend yeast
• A generous pinch of sea salt
• 1 tbsp rosemary leaves, chopped

For the topping

• 150g passata
• 200g potato, cooked and sliced
• 10 cherry tomatoes, halved
• 10 thin slices of lardo

Method

Preheat the oven to 200C. Line two trays with parchment.

Mix together the flour, gum, yeast, salt and rosemary. Stir in 125-150ml warm water using a table knife until you have a soft dough. 

Knead gently until smooth then divide into two. On the tray, press each piece of dough into a round, rectangle or whatever shape you like! Rustic is good too.

Spread with a scant ladleful of passata. Top with the potato, cherry tomatoes and then lay over the lardo. Bake for 20-25 mins until the base is crisp.