Mascarpone makes a great change from a traditional tomato base. Layered with fresh greens and bocconcini it will convert all pizza lovers.
1 pack Farro pizza dough
4 Tbsp mascarpone
2 Garlic Cloves crushed
1 small red onion thinly sliced
8 asparagus spears halved lengthways
10 Pitted Green Olives halved
125g bocconcini in whey, drained and ripped into pieces
1/2 cup parmesan grated
Olive Oil
To serve:
1 handful Baby Spinach Leaves
8 snow peas blanched and thinly sliced
Preheat oven to 220C fan bake
Place a baking tray in the oven and heat for 10 mins
Roll out the pizza dough on a floury surface and place the pizza base on baking paper
Combine the mascarpone and garlic and spread over the base. Top with red onion, asparagus, olives and ripped bocconcini
Scatter with the parmesan and drizzle with olive oil and season with salt and pepper
Bake for 10 mins or until puffed and golden
Top with the spinach and snow peas and serve immediately