300g self-raising flour (plain flour can be used, but add an extra 2tbsp baking powder), plus extra for rolling
1tsp baking powder
220g natural yoghurt
200g smoked bacon lardons (smoked streaky bacon cut into small pieces can also work)
3 x 125g Mozzarella di Bufala, drained of liquid
Salt and pepper, to taste (optional)
This pizza uses a non-yeast dough, however if you would like a base with dough, please refer to our other recipe . Mix the flour, baking powder and salt in a large bowl then make a well in the centre. Use a spoon to mix in the flour to the yoghurt until you are not able to mix anymore, then use one of your hands to bring the remaining flour together so you have a ball of dough. Leave for 10 minutes to allow the flour to absorb the yoghurt.
Place the dough on a clean and lightly floured surface and knead for 10 minutes, adding flour as needed to prevent sticking, until the dough feels firm and elastic.
Divide the dough into 4 and roll into small balls. Flatten one out with the palm of your hand so that it is a rough circle, then flour on both sides. Using a rolling pin, flatten and stretch out the dough, turning it 45 degrees each time so that you end up with a circular base about 10inch/25cm wide.
Place each base on a square of baking paper, as this makes it easier to transfer it to the oven once the toppings have been added.
Heat an oven to 200C/Fan 180C/Gas Mark 6. Place the lardons on a small baking tray and when the oven is hot, place the lardons inside and cook for 5 minutes then remove from the oven.
Increase the heat of the oven to 250C. If you have a baking stone to cook the pizza on then this can come in handy, otherwise an upturned large baking tin can all work well.
Remove the stalk from the courgette, cut it in half and then slice into thin half moons, around 1cm or less thick.
Scatter some semolina on a baking tray then place the pizza base on top. For each pizza base, spread 1 1/2tbsp of Pesto all over, leaving a small gap around the edge. Scatter some of the courgettes on top, followed by some of the lardons. Tear just over half a ball of Mozzarella on top.
Place the pizza in the oven and cook for 5–8 minutes, or until the cheese has melted, the base has begun to bubble and edges have started to crisp. Do not open the oven during this time as you want to keep the heat as high as possible.
Whilst the first pizza is cooking, make up the remaining pizza bases then cook once the oven is free. Also, remember to give the oven a few minutes after opening it to come back up to temperature. Once removed from the oven, seasoning the pizza with extra salt and pepper is optional, as the Pesto is highly seasoned and the lardons can also be salty.