½ plum tomato, sliced or a few cherrytomatoes, sliced
Handful fresh rocket
Salt and pepper, to taste
Extra virgin olive oil
For the pizza dough:In a bowl, stir together lukewarm water and sugar. Sprinkle over yeast and let sit until frothy. In another large bowl, whisk flour and salt together. Pour in olive oil and yeast mixture.Mix until everything comes together. Turn dough out onto a work surface and knead,adding a small amount of flour if needed, until it feels elastic and smooth. Form into a tight ball, place into an oiled bowl, and cover with a clean dish cloth. Let rise in a warm spot until doubled in size,for about an hour and a half.Gently press down and divide into two balls.Let dough rest as you preheat the oven to as hot as it will go and place a pizza stone or baking tray in the bottom third of the oven to heat up. Prepare all your toppings. Fry mushrooms in a little drizzle of olive oil. Add garlic once they are almost cooked. Cook until fragrant and season well with salt and pepper. Gently flatten one ball of dough at a time and roll out as thin as desired lightly flouring where necessary. Carefully transfer to hot baking tray / stone and brush dough all over with oil. Add your sauce to the middle of the dough and spread outwards with a spoon leaving 2cms for the crust. Top with mozzarella, mushrooms, bacon, red onion and tomato. Season. Bake until crust is golden and cheese is bubbling, about 15 minutes. Finish with seasoned avocado slices and a scattering of rocket. Serve.