This trio of stylish toppings transforms ordinary pizza into an elegant experience.
Ingredients
- 2 teaspoons olive oil
- 2 corella pears, cored, cut into wedges
- 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths diagonally
- 1/3 quantity pizza dough (see related recipe)
- 100g (1 cup) grated mozzarella
- 8 slices prosciutto, torn
- 200g brie, sliced
- 1 tablespoon fresh lemon thyme leaves
- 20g baby rocket leaves
Method
- Step 1Preheat oven to 240°C. Heat half the oil in a large non-stick frying pan over high heat. Add the pear and cook for 1-2 minutes each side or until caramelised. Transfer to a plate. Add the asparagus to the pan and cook, turning occasionally, for 1-2 minutes or until bright green and tender crisp.
- Step 2Brush a baking tray with oil. Roll out a dough portion on a lightly floured surface to 30cm-diameter disc. Place on the prepared tray. Sprinkle over the mozzarella. Arrange the pear, asparagus, prosciutto and brie over the pizza base. Sprinkle with thyme leaves. Drizzle with remaining oil. Bake in oven for 12-15 minutes or until golden brown. Scatter with baby rocket leaves to serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1774 kj
Energy
23g
Fat Total
11g
Saturated Fat
4g
Fibre
23g
Protein
60mg
Cholesterol
1131.97mg
Sodium
5g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
You can prepare this recipe to the end of step 1 up to 2 hours ahead. Continue from step 2 up to 30 minutes before serving.
- Author: Sarah Hobbs
- Image credit: William Meppem
- Publication: Australian Good Taste
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