This is my favourite combination and if you’re feeling very indulgent, splurge on a lovely piece of gorgonzola.
INGREDIENTS
½ recipe pizza dough
flavoured oil
3 tablespoons mascarpone
1 x 340 gram jar marinated artichokes
½ small red onion, thinly sliced
50 grams soft blue cheese, crumbled
10 large green olives
small handful fresh sage leaves
1 x 125 gram ball fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
Parmesan for grating
sea salt and freshly ground pepper
METHOD
Preheat the oven to 225˚C.
Place a pizza stone in the oven and heat for a minimum of 30 minutes or place a heavy-based oven tray in to heat for 10 minutes
Roll the dough out on a large piece of baking paper to a 30 cm circle. Brush with oil then spread with the mascarpone. Top with the artichokes, onions, blue cheese, olives, sage leaves and ripped mozzarella. Brush everything with oil and top with a generous grating of Parmesan, salt and pepper. Bake for 10 minutes or until puffed and golden. Serve immediately. Makes 1 x 30 cm pizza
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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!