Four Cheese Pizza with Blue Cheese & Side Salad with Roast Garlic Vinaigrette
  • Prep time: 20 minutes
  • Calories: 550
What's better than a cheesy pizza… A pizza with FOUR cheeses! Served with a fresh tomato, rocket and baby spinach salad, this dish really hits the spot. A roasted garlic vinaigrette finishes it all off beautifully. We think this pairs perfectly with a crisp lager - go on, treat yourself! Share the moment #youplateit with us on Instagram.
  • 1 Pizza Base
  • 2 Garlic Clove
  • 50 Grams of Mozzarella (Grated)
  • 20 Grams of Blue Cheese
  • 25 Grams of Parmesan (Shaved)
  • 150 Grams of Cherry Tomatoes
  • 2 Tablespoons of Pesto
  • 2 Teaspoons of Balsamic Vinegar
  • 50 Grams of Ricotta (Firm)
  • 1 75 Gram Pack of Rocket & Baby Spinach

Roast Garlic:

Preheat oven to 220°C. Wash the fresh produce. Place whole peeled garlic cloves on a small piece of foil, drizzle with 2 tsp olive oil, and season with a pinch of salt. Bring edges of foil together and seal to form a pouch. Place garlic pouch in oven and roast until garlic is tender, 7 minutes. Remove from oven and carefully open garlic pouch to allow steam to escape and set aside to cool.

Prepare & Bake Pizza:

Place pizza base on a lined baking tray and spread pesto on top, leaving a small border. Scatter over ricotta, mozzarella, parmesan and blue cheese. Bake until pizza crust is crisp, lightly golden and cheese is bubbling, 10 -12 minutes.

Make Vinaigrette:

(TIP: make vinaigrette in a bowl big enough to add your salad to, reducing double handling). Place roasted garlic in a bowl and mash with a fork until smooth. Whisk in balsamic vinegar, 1 TBS olive oil (extra virgin if you have it), salt and pepper as desired.

Dress Salad:

Halve cherry tomatoes and add, along with salad leaves to bowl with vinaigrette and toss to combine.

You Plate It:

Remove pizza from oven, slice and serve immediately with salad on the side or piled on top. Enjoy!