Flat Bread Pizzas

Makes 2 pizzas each

SMOKED MOZZARELLA, PUMPKIN & CHESTNUT PIZZA WITH BITTER GREENS & STREAKY BACON

500g Kent pumpkin, seeds removed

and cut into 1.5cm wedges

1 tbsp honey

2 tbsp extra-virgin olive oil,

plus extra to drizzle

2 large Lebanese flat breads 200g smoked mozzarella, torn

½ cup cooked chestnuts, thinly sliced 6 slices streaky bacon

100g fresh buffalo mozzarella, torn 100g baby kale leaves, to serve

Preheat the oven to 220°C (200°C fan forced). Place the pumpkin on a large baking tray lined with baking paper. Drizzle with honey and 2 tablespoons of oil and season with salt and pepper. Place in the oven, cook for 15 minutes.

Increase oven to 240°C (220°C fan forced). Place the flat breads on two large baking trays. Divide smoked mozzarella over the base. Top with chestnuts, pumpkin and bacon and sprinkle with cracked black pepper. Drizzle with extra oil, place in the oven and cook for 10-15 minutes, or until golden and bubbling. Serve with torn buffalo mozzarella and baby kale.

Tip: Buy cooked chestnuts from selected grocers in cans and jars.

GREEN OLIVE TAPENADE, PARSLEY & BROCCOLINI PIZZA WITH CHILLI & PECORINO

1 cup pitted green olives, chopped ½ cup parsley leaves

1 garlic clove

2 tbsp extra-virgin olive oil,

plus extra to drizzle

2 large Lebanese flat breads 200g taleggio cheese

¼ cup caper berries

16 white anchovies

1 bunch broccolini, trimmed

1 long green chilli, thinly sliced into

rounds

Preheat the oven to 240°C (220°C fan forced). Place the olives, parsley leaves, garlic and 2 tablespoons of oil in a bowl and mix to combine. Set aside.

Place the flat breads on two large baking trays. Top with the taleggio, caper berries, anchovies and broccolini. Drizzle with extra oil and place in the oven. Cook for 10-12 minutes or until golden and bubbling. Sprinkle over the chilli and olive mixture to serve.