Rocket, pear and stilton pizza

Rocket, pear and stilton pizza


  1. Mix the flour, yeast and salt together in a large bowl. Add the oil to the warm water then gradually add to the flour, mixing well to form a soft dough.
  2.  Turn the dough out onto a lightly oiled work surface and knead for about 5 minutes until smooth and elastic.
  3. Transfer to a clean, lightly oiled bowl, cover with oiled clingfilm and allow to rise for about 1½ hours until doubled in size.
  4. Divide the dough in half and roll each portion out to a 30cm round. Heat the pizza stone on the barbecue then place one pizza base on top.
  5. Add half the rocket, pear and Stilton, drizzle over half the oil and sprinkle with a little black pepper then barbecue for 12-15 mins until the base is crisp, the rocket has wilted and the cheese melted. Garnish with a little rocket and serve, then repeat with the second pizza.

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To achieve a crispy crust cook this dish on a oven warmed pizza stone


For the dough:
650g (22oz) strong white bread flour
1 tsp easy-blend dried yeast
2 tsp salt
25ml (1fl oz) olive oil, plus extra to grease
375ml (12 fl oz)warm water
For the topping:
100g (4oz) rocket, plus extra to garnish
2 Conference pears, peeled, cored and cut into thin wedges
200g (8oz) Stilton, crumbled or thinly sliced
1-2 tbsp olive oil
Freshly ground black pepper


Time: 2 hours
Serves: 4-6
Nutrition: n/a