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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.