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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.