Serves 2–3

• 250g plain flour, plus extra for dusting

• 125g cricket flour

• 1 tsp salt

• 1 tbsp caster sugar

• 1 tsp chopped rosemary leaves

• 7g fast action dried (active dry) yeast

• 2 tbsps olive oil

• 225ml warm water, about 45°C

For the topping:

• 400g canned chopped tomatoes

• 2 garlic cloves, chopped

• Salt and freshly ground black pepper, to taste

• 3 tbsps tomato purée

• 6 rashers of pancetta, chopped

• 200g mozzarella cheese, torn up

• 8 vine cherry tomatoes, on the vine

• Handful of rocket

Method

Step 1: To make the cricket flour, start by dry-roasting the crickets in a pan over a medium heat for about 4–6 minutes, moving them with a spoon regularly. When they turn a golden brown colour, turn off the heat. You then need to make the roasted insects into a powder. You can use a mortar and pestle to grind them, or use a spice grinder to achieve a fine powder. One gram of insects makes one gram of flour, though if you’re measuring them out for a recipe add a few more insects, as you might lose some flour in the grinder.

Step 2: Next, make the dough. Combine the flours, salt, sugar, rosemary and yeast in a large bowl. Mix in the oil and warm water, then knead together with your hands until everything is combined and the dough is not sticky but soft to the touch. Place the dough in a bowl and wrap in clingfilm, then leave in a warm place for 20–30 minutes.

Step 3: Preheat the oven to 190°C/375°F/gas mark 5. Place the rested dough on a lightly floured surface (use cricket flour) and, using a rolling pin, roll the dough out into a large circular shape, about 5mm thick, then spread it out on a large pizza pan or tray.

Step 4: Now let’s make the topping. Using a food processor, combine the tomatoes, garlic, salt, pepper and tomato puree until smooth. Spread this mixture evenly over the pizza dough then arrange the pancetta, mozzarella and tomatoes on top.

Step 5: Bake in the hot oven for 20–25 minutes, or until golden brown. Serve garnished with rocket. This pizza is best eaten straight away. Don’t make it too far in advance as the pizza dough will continue to rise if not used at once.

Stylist's verdict

Art director Natasha Tomalin says: “The pre-roasting of the crickets put me off mainly because of the smell, which was like over-ripe brie. The recipe was easy enough, but the colour of the raw dough was grey – not so appetising. The finished article was more flavoursome and bread-like than normal pizza dough. I don’t think an unknowing dinner guest would be able to tell the difference, but I’m not sold.”

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