Rainbow pizzas

1
Make the dough. Sieve the flour into a large bowl with the semolina and make a well in the centre. In a separate bowl, mix the yeast, sugar and water together. Leave for 5 minutes.
2
Slowly pour the water in to the dough, mixing all the time, until the mixture comes together. Once you have a rough dough, turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and springy. Transfer the dough to a large, lightly oiled bowl, cover with cling film and leave to rise for 11⁄2 hours, until doubled in size.
3
Preheat the oven to 220°C and put two baking trays lined with baking paper in the oven to heat up.
4
Turn the dough out onto a lightly floured surface and knead briefly to knock the air out. Divide the dough into four equal pieces, form in to rounds then arrange on the baking trays. (You will need to do this in batches.)
5
Spread the sauce over the pizza bases, leaving a 2cm border. Top with the vegetables then dot the mozzarella on top. Drizzle with olive oil then bake for 10-12 minutes until the crust starts to bubble and the cheese has melted. Repeat with the remaining dough and toppings, drizzle with pesto (if you like) and serve.

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