For 2 pizzas –

1. Make the cheesy white sauce.  We’ll start by making a roux – the French term for the base of this sauce. Basically, it’s equal parts fat and flour cooked into a paste and will thicken the cheesy sauce. Melt 1 tablespoon of butter in a large saucepan over a medium heat, then add 1 tablespoon of flour, whisking to combine into a paste (roux) and keep whisking to cook the raw flour for a couple of minutes. Turn the heat to low and slowly pour in the milk, whisking as you go. It’ll thicken up, then thin out as you keep whisking. Keep whisking as it thickens up and starts to bubble. This will take around 5 minutes. It should end up like a thick gravy. I like to do the ‘back of the spoon test’ to see if it’s at the right consistency. Grab a small spoon, and dip it in the sauce. Make a line through the sauce on the back of your spoon with your finger (be careful as it’s hot!). If the sauce holds the line without dripping off the spoon, it’s good to go. At this point, turn the heat off then add the cup of grated cheese, whisking as it melts into the sauce. Remove from the heat and set aside to cool a little while you prepare the bases.
2. Top the pizzas. I like to top my pizzas on a layer of baking paper so they’re easy to transfer into the oven (it’s very disappointing if you try to move them with your hands and they fall apart!) Spoon about 3 tablespoons of the cheesy sauce onto the base of each pizza. Divide the sliced peaches between the pizzas, then follow with the sliced asparagus and dollop over the blue cheese. 
3. Cook the pizzas. Still on the baking paper, transfer the pizzas onto your preheated pizza stone/cast iron pan/oven tray and cook for 10 – 15 minutes (check it after 10 – this will depend on the heat of your oven) at the top of your oven. You want the bases to be looking golden, puffy and blistered and the cheese to be super oozy and melty. Remove from the oven, then drizzle over the chilli jam. Finish by topping pizzas with the rocket leaves then slice and serve while still hot and oozy.

If you’re making the dough –

1. Mix the dough. Add the 500g flour, 1 teaspoon instant yeast, 2 teaspoons salt and 375g water into a large bowl. Mix with a spoon to form a rough, floury dough. Cover with a clean tea towel for 5 minutes. You’re now going to give the dough some ‘stretch and folds’ to help develop strength, without kneading. Start by wetting your hands, then with one hand in a ‘C’ shape, scoop your hand down the edge of your bowl, to reach underneath the dough. Pull the dough up with your hand, then fold it down back onto itself. Give the bowl a quarter turn, and repeat this process. Cover the bowl with cling film and let it rest for 10 minutes. After this time, repeat the stretch and fold process one more time, then cover the bowl again with cling film and leave to rise until doubled in size. PRO TIP: Take a photo of the dough with your phone as you cover it, so you can easily compare how much it’s risen. Watch the dough rather than the clock as the rising time will depend on the temperature of your kitchen.
2. Shape the bases. Divide the risen dough in 2. Using as much flour as you need, shape each piece into a ball. The easiest way to do this is to gently pull up one side of the dough a little, then fold it back on itself. Repeat with the other 3 sides, then flip the dough over. With floured hands, cup your hands around the dough and rotate the dough in a circle so that it forms into a ball, gently pulling the dough against the surface of the bench to create a little resistance so that it tightens up.
3. Stretch the bases. Prepare 2 pieces of baking paper large enough to fit your pizzas on. To make sure you get a super puffy and bubbly crust, you want to handle the dough gently when you’re shaping it into a circle. DON’T use a rolling pin – if you do, you’re just deflating all the lovely airiness you’ve worked so hard to create. Add a couple of tablespoons of flour to your surface, then gently press the middle of the ball out into a small circle, leaving about 1.5cm for the crust (don’t touch it!) At this point, with floured hands, pick up the dough and let it hang off your hands. You’re using gravity to help the dough naturally stretch. Carefully rotate the dough through your hands. As you do, the dough will stretch further.