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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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.