Brussels & blue cheese pizza

Baked in the style of an Alsatian white pizza (without tomato sauce), the sprouts in this recipe almost gratinate in a puddle of blue cheese and mascarpone.

SERVES 2 PREP 10 mins plus rising COOK 10-12 mins EASY V

1 tbsp semolina, or plain or strong flour

220g pack ready-made pizza dough, or 1 x 250g ball homemade pizza dough (see recipe, right)

2 tbsp extra virgin olive oil 2 garlic cloves, crushed 140g Brussels sprouts, shredded 3 tbsp mascarpone

75g soft blue cheese, such as gorgonzola (or vegetarian alternative)

1 Heat oven to 240C/220C fan/gas 9 and put a baking sheet on the top shelf. Dust another baking sheet with some semolina or flour. 2 If using ready-made dough, prepare it following pack instructions. If you’ve made your own, it should be risen, shaped and rested at this point. Dust the work surface with a little semolina (try not to use too much as this reduces grip), then roll the dough into a rough oblong about 30cm long. Lift onto the baking sheet and reshape if you need to.

3 Mix the oil, garlic and some seasoning, then add in the sprouts and toss to coat. Spread 2 tbsp of the mascarpone over the dough, leaving the edges free, then scatter with the sprouts. Dot with the blue cheese and the remaining mascarpone. Grind over some black pepper, then let the pizza rise for 10 mins at room temperature. Slide the whole thing, baking sheet and all, on top of the hot sheet in the oven and bake for 10-12 mins until golden.

GOOD TO KNOW fibre

PER SERVING 738 kcals • fat 42g • saturates 20g • carbs 65g • sugars 4g • fibre 7g • protein 20g • salt 0.7g