Rocket and Caperberry Pizza

by Edward Daniel
Capition of Rocket and Caperberry Pizza. Image by Edward Daniel (c).

Rocket and Caperberry Pizza is one of those pizzas that reminds me of Italy because of its thin crust and crunchiness of the caperberries. Rocket and Caperberry Pizza is another of my go to recipes.

Capition of Rocket and Caperberry Pizza. Image by Edward Daniel (c).
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8g fresh yeast
  • 120ml lukewarm water
  • 1/2tsp sugar
  • ¼ salt
  • 250g “00” (Italian doppio zero) flour
  • 4tsp olive oil
  • 400g roasted red peppers, charred black skin taken off
  • 3 cloves garlic
  • 5 groundings black pepper
  • 1 red onion sliced
  • 6 caperberries
  • 6 olives
  • 6 sun-dried tomatoes
  • 100g rocket salad


  1. Preheat oven to 180 degrees Celsius.
  2. Using a pastry brush, line a baking tray (13inches by 11 inches) with olive oil.
  3. Gently heat the water over a low heat until it is lukewarm. Place into a bowl with one tablespoon of the measured castor sugar, salt and the fresh yeast.
  4. In a mixer, place the flour and 2 tablespoons of the measured olive oil. Add the yeast mixture and whizz using a dough hook until well integrated.
  5. Using a rolling pin, roll out the dough into a rectangle. Lay the dough into the baking tray.
  6. Place the peppers, garlic, pomegranate molasses, ground black pepper and the remaining oil into a blender and whizz until smooth.
  7. Using a spoon, place the pepper mixture onto the dough and gently use the back of the spoon to spread evenly across the dough.
  8. Add the red onions, caperberries, olives and sundried tomatoes on top of the peppers.
  9. Place in the oven for about 20 minutes until the dough has cooked.
  10. Add the rocket salad on top of the pizza and serve immediately.


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