1.Place water in a small bowl. Crumble yeast into it. Add sugar. Leave to ferment for 10 minutes. Combine flours and salt in an electric mixer bowl. Add oil to yeast. Add this to flour mix.
2.Mix with dough hook for 4 minutes. Place dough in a clean bowl and cover with a damp, clean tea towel. Leave in a warm place until doubled in size.
3.Knock dough back and form into 100g balls. Cover and rest for 10 minutes. Using a rolling pin, roll balls into pizza bases and place on baking trays.
4.Preheat oven to 220°C. Place tomatoes in a roasting dish with olive oil, salt and pepper. Roast until skins begin to burst.
5.Spread pizza sauce (see recipe below) over bases. Add lentils, chunks of mozzarella, courgette, cherry tomatoes and oregano leaves. Finely grate pecorino over, season and cook for 10 minutes.
6.Garnish with rocket. Top with more pecorino.
Chunky tomato sauce
7.Combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one-third.
Mike’s Top Tips Feel free to use marrow or pumpkin on the pizza instead of courgettes. Just prepare whatever you use in the same manner as the courgettes Cooking pizzas in a frying pan gives a crunchy base. Prepare in a cast-iron pan with a little olive oil and put the whole thing in the oven. – Mike Van de Elzen