Fragrant herbs abound in summer and they are the perfect way to add a seasonal burst of flavour when the weather is warm – and gravy and heavy sauces are a dim and distant memory.
Mid-Week Meals

Pizza Bianca

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500g white flour

100g semolina flour

1tsp salt

7g sachet of dried yeast

2tsp caster sugar

2 tbsp olive oil

300ml lukewarm water

8 slices pancetta

2 balls of mozzarella or burrata

100g broad beans, shelled

A handful of herbs – mint

A pinch of chili flakes (optional)



Preheat the oven to 2200C. Combine the flour and semolina in a large bowl. Mix the yeast, oil and sugar with the warm water and allow to ferment for a few minutes. Add the yeast mix to the flours and mix to form a loose dough. Turn out onto a clean floured worksurface and knead until you have a smooth, elastic dough (approx. 10 minutes). Flour or oil the dough and place in a mixing bowl in a draught free place, covered with cling-film. Allow to prove for an hour. When the dough has doubled in size remove from the bowl and knock back before dividing into mandarin sized balls. Roll out as thinly as possible on a floured surface, then place on a metal baking sheet that has been lightly oiled and dusted with flour or semolina. Tear up the cheese and snip the slices of pancetta and place on the rolled pizza base. Place in the oven and cook for 5-10 minutes until the base is crisp and the pancetta is golden. Remove from the oven and add the cooked broad beans, mint, and chili flakes if using. Serve immediately. Serves 4