Asparagus recipes

Salsa verde-dressed green salad

Camembert, pine nut and herb stuffed mushrooms

10 – 12 minutes

Cheese recipes

Roast cauliflower cheese bake on macaroni

30 minutes

Tart recipes

Roast lamb and minted tzatziki toasts

30 minutes

Beef recipes

Sun-dried tomato scones with olive butter

25 to 30 minutes

Fish recipes

Smoked haddock fishcakes with parsley and caper sauce

30 minutes

Braised almond and apricot lamb with bulgur wheat pilau

50 minutes

Pizza recipes

Pizza with ricotta and crushed cherry tomatoes

25 minutes

Pizza with ricotta and crushed cherry tomatoes

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 1 hour 20 minutes

Cooking Time 25 minutes

Ingredients

620 g flour, plus extra for dusting
1 x 7 g sachet yeast
2 cups tepid water
3 T olive oil
4 cloves garlic, crushed
2 x 150 g balls buffalo mozzarella, thinly sliced
250 g fresh ricotta
50 g pine nuts
1 red chilli, chopped
200 g ripe cherry tomatoes, crushed
Sea salt and freshly ground black pepper
2 T flat-leaf parsley, chopped

Method

Preheat the oven to 180°C. Make a well in the flour and add the yeast, then the lukewarm water, a little at a time, and stir to combine.
When the mixture begins to hold, add 2 T olive oil and knead to form a smooth, elastic dough. Transfer to a bowl, cover with a tea towel and leave in a warm place for 1 hour, or until the dough has risen.
Divide into 4 to 5 balls and roll out on a floured surface. Rub with the remaining olive oil, scatter with crushed garlic, the sliced mozzarella, chunky ricotta, pine nuts and chilli.
Toss over the crushed cherry tomatoes and bake for 15 to 20 minutes, or until the base is crisp and golden and the cheese and tomato softened. Season to taste, scatter with parsley and serve immediately.

Per serving: 4206.6 kJ, 36.3 g protein, 44.5 g fat, 118.9 g carbs

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Pizza with ricotta and crushed cherry tomatoes

Pizza with ricotta and crushed cherry tomatoes

Ingredients

Method