WHITE PIZZA WITH ASPARAGUS AND GREEN OLIVES
Not a tomato in sight! Slim asparagus and milky bocconcini combine with crisp green olives in this white pizza. Top with shaved fennel and rocket for another serving alternative.
1 recipe pizza dough (see below) or 1 purchased 30cm pizza base 4 tablespoons mascarpone 2 cloves garlic, crushed ½ small red onion, thinly sliced 8 spears asparagus, halved lengthways 10 large, pitted green olives, halved 125 grams bocconcini in whey, drained and ripped into pieces ½ cup freshly grated Parmesan olive oil sea salt and ground pepper
To serve handful baby spinach leaves 8 snow peas, blanched and thinly sliced
Preheat the oven to 220°C fan bake. Place a baking tray in the oven and heat for 10 minutes. Roll the dough out on a large piece of baking paper to a 30 cm circle. Combine the mascarpone and garlic and spread over the base. Top with the red onion, asparagus, olives and ripped bocconcini. Scatter with the Parmesan then drizzle with olive oil and season with salt and pepper. Bake for 10 minutes or until puffed and golden. Serve immediately.
[ Makes 1 pizza ]