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 #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!