Pizza is one of my all-time favourite comfort foods. This no-tomato version is fresh and spring-inspired with orange kumara providing colour and rich flavour. Piling the salad up on top of the pizza makes for a really pretty presentation. A little slice of midweek perfection.
INGREDIENTS
1 pizza base ( I used Vernerdi gluten-free base)
Olive oil to brush base and kumara slices
1 ½ cups mozzarella cheese, grated
1 cup parmesan cheese, finely grated
1 small orange kumara, sliced very thinly (ideally on a mandolin)
3 strands rosemary, leaves removed
1 bunch asparagus
1 bulb fennel
Dressing
1 garlic clove, finely chopped
1 teaspoon brown or raw sugar
2 tablespoons olive oil
juice of 1 lemon
sea salt and freshly ground black pepper
To serve: Toasted nuts or seeds (optional) I used pistachios and pumpkin seeds
METHOD
Brush the pizza base generously with olive oil, then scatter the cheese evenly across the base. Lay out the kumara slices on top and brush with olive oil. Scatter rosemary leaves across the top and season generously with salt and pepper. Bake for 15–20 minutes until golden.
Place all dressing ingredients into a jar and shake to combine.
Use a vegetable peeler to shave the asparagus into thin strips lengthways. Use a mandolin or a very sharp knife to cut wafer thin slices of fennel. Place in a bowl to dress salad lightly and pile up on top of pizza just prior to serving.
You probably won't need all the dressing, so you can store the remainder in an air tight container for salads – it'll keep for up to a week in the fridge. Sprinkle the pizza with toasted nuts or seeds and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!