Loaded Four Cheese Pizzas with Chilli, Rocket and Lemon
Photography Sarah Tuck.
I love dinners that can be thrown together in just a few minutes, and these pizzas fit the bill perfectly - prepared in less time than it takes to order takeaways.
Serves: 2–4
INGREDIENTS
2 good quality thin pizza bases
⅔ cup grated parmesan
⅔ cup grated mozzarella
finely grated zest of a lemon
125 grams fresh buffalo mozzarella ball, torn into chunks
80 grams blue cheese such as gorgonzola, torn or chopped into 2cm pieces
1 teaspoon chilli flakes
2 cups wild rocket leaves
⅓ cup basil leaves
2 teaspoons extra virgin olive oil
1 teaspoon lemon juice
METHOD
Preheat oven to 210˚C and put two oven trays in to heat up.
Sprinkle Parmesan, grated mozzarella and lemon zest over bases. Top with buffalo mozzarella and blue cheese pieces, and sprinkle with chilli flakes.
Bake in the oven for 7-10 minutes or until golden and bubbling. Toss rocket with olive oil and lemon juice and pop on hot pizzas with the basil leaves.
Season with a few sea salt flakes and a good grinding of black pepper. (I am giving you a bit of leeway with the amount of cheese you like to use - the thing that makes it special is the combination of cheeses with the little kick of chilli, bitterness of rocket and zing of lemon).
Serves 2–4 depending on appetites, and the recipe can of course easily be doubled.
Stuck in the Kitchen
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen. To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Gluten and Dairy Free Pizza with Almond Rosemary Base, Creamy Hummus and Macadamia Pesto]()
RecipeGluten and Dairy Free Pizza with Almond Rosemary Base, Creamy Hummus and Macadamia Pesto
Article by Kelly Gibney![Cauliflower and Spelt Pizza with Artichokes]()
RecipeCauliflower and Spelt Pizza with Artichokes
Article by Claire Aldous![Potato Crust Pizza with Caramelised Onions and Goat’s Cheese (gf)]()
RecipePotato Crust Pizza with Caramelised Onions and Goat’s Cheese (gf)
Article by Claire Aldous![Lamb Merguez Sausage, Mozzarella and Spinach Pizza]()
RecipeLamb Merguez Sausage, Mozzarella and Spinach Pizza
Article by Claire Aldous
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.