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Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade
Pour in the water and mix into a soft dough, then work for 1 min
Remove the dough and roll out on a lightly floured surface to around 30cm across. Lift onto an oiled baking sheet
Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix together the onion, olives and garlic in a bowl, and then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins
Heat oven to 240C/ fan 220C/gas 9 or the highest setting. Bake the pizza for 10-12 minutes until crisp and golden around the edges. Scatter with the parsley to serve
Completed steps (click to remove last step)
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