Four Cheese Pizza with Blue Cheese & Side Salad with Roast Garlic Vinaigrette
- Prep time: 20 minutes
- Calories: 550
- 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 teaspoons 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:While garlic roasts, prepare pizza: Place pizza base on an oven tray and spread pesto on top, leaving a small border. Scatter over ricotta, mozzarella, parmesan and blue cheese. Bake until pizza crust is crisp and light golden and cheese is bubbling, 10-12 minutes.
Make Vinaigrette: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. (TIP: make vinaigrette in a bowl big enough to add your salad to, reducing double handling).
Make Vinaigrette: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!