MARINATED ARTICHOKE, SAGE AND PARMESAN PIZZAS

2 large Lebanese flatbreads

⅓ cup mascarpone

½ cup freshly grated parmesan, plus extra for serving

2 cloves garlic, crushed

¼ teaspoon chilli flakes

sea salt and ground pepper

12 large green olives, pitted

340-gram jar marinated artichokes, well drained and thinly sliced

½ medium red onion, very thinly sliced

small handful fresh sage leaves

125-gram ball fresh mozzarella in whey, well drained, ripped

olive oil for drizzling

EQUIPMENT: Grease a large, flat baking tray and line with baking paper.

Preheat the oven to 200°C.

Place the flatbreads on the tray. Combine the mascarpone, parmesan, garlic and chilli flakes in a bowl. Season with salt and pepper. Spread over the 2 flatbreads and top with the olives, artichokes, onions, sage leaves and mozzarella. Drizzle with a little oil and top with a generous grating of parmesan, salt and pepper.

Bake for 12-15 minutes until golden. Serve immediately. MAKES 2 PIZZAS