2 good quality thin pizza bases
⅔ cup grated parmesan
⅔ cup grated mozzarella
finely grated zest of a lemon
125 grams fresh buffalo mozzarella ball, torn into chunks
80 grams blue cheese such as gorgonzola, torn or chopped into 2cm pieces
1 teaspoon chilli flakes
2 cups wild rocket leaves
⅓ cup basil leaves
2 teaspoons extra virgin olive oil
1 teaspoon lemon juice
Preheat oven to 210˚C and put two oven trays in to heat up.
Sprinkle Parmesan, grated mozzarella and lemon zest over bases. Top with buffalo mozzarella and blue cheese pieces, and sprinkle with chilli flakes.
Bake in the oven for 7-10 minutes or until golden and bubbling. Toss rocket with olive oil and lemon juice and pop on hot pizzas with the basil leaves.
Season with a few sea salt flakes and a good grinding of black pepper. (I am giving you a bit of leeway with the amount of cheese you like to use - the thing that makes it special is the combination of cheeses with the little kick of chilli, bitterness of rocket and zing of lemon).
Serves 2–4 depending on appetites, and the recipe can of course easily be doubled.