Roasted peach & gorgonzola pizza

Method

• step 1

  Begin by making the dough. Tip both flours and the yeast into the bowl of a stand mixer along with 325ml warm water. Mix using a dough hook attachment until just combined, then cover. Set aside to rest for 20 mins. Sprinkle over 2 tsp fine sea salt and drizzle in 1 tbsp of the olive oil and 1 tbsp water. Mix together on a low speed for 5-8 mins until combined and coming away from the sides of the bowl. Cover and leave to rise in a warm spot for 2-3 hrs. Put in the fridge overnight for at least 12 hrs. When ready to cook, let the dough come to room temperature for 2-3 hrs until slightly puffed.

• step 2

  Heat the oven to 200C/180C fan/gas 6. Put the peaches in a small baking dish and toss with a drizzle of the olive oil, a pinch of salt and pepper and a large pinch of thyme leaves. Roast for 15-20 mins until golden, sticky and soft. Remove and set aside.

• step 3

  Turn the oven up to the highest setting (ours was 250C fan). Tip the dough out onto a large oiled, non-stick baking tray, around 40 x 30cm, and stretch it out gently using your hands. Lightly sprinkle over some semolina, the mozzarella, red onion, most of the parmesan and the remaining thyme. Drizzle over the remaining 1 tbsp olive oil and sprinkle over a splash of water. Bake for 12-15 mins until golden, puffed up and cooked through.

• step 4

  Remove the pizza from the oven, dot over the gorgonzola and the roasted peaches. Once slightly cooled, cut into slices to serve.