I love to use samphire, and although not in season at the moment, I grab it whenever I see it, as it is a real delicacy for me, and teamed with some creamy slightly salty goats cheese and couchillo olives, little very sweet and moreish. This makes for an outstanding pizza.
I used my overnight sponge dough for the base, giving a complex tasting base, in a screaming hot oven, cooked on a heavy duty baking sheet.
I spread over a mix of passata, olive oil and pesto, before loading with chunks of goats cheese, a handful of samphire, with a few olives on top.
I used a mix of polenta and semolina on the base to stop it sticking and fired it into the hot oven, it took around 5 minutes to cook, and I drizzled with a little olive oil mixed with pesto.