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.

Dish - Inside: Dish - - Inside: Dish -


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 ]


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