This SWEET PIZZA, ‘la pizza Blanche’ is a lovely way to finish off a PASTA FEAST, says food editor TRISH DESEINE …
In the little village of Pailhes, in the Languedoc, they make the best pizza for miles around.
This sweet version, ‘la pizza Blanche’ is a lovely way to finish off a pasta feast.
Make sure the goats cheese is soft and mild, and the olive oil the most aromatic you can find.
For 6-8; 5 minutes preparation 10-15 minutes cooking
1 ready made pizza base, rolled out thinly
3 or 4 tablespoons mascarpone
2 or 3 ripe pears, peeled, cored, cut in 1cm thick slices
A handful of flaked almonds
1 small goats cheese (crottin)
Pre heat the oven to 200C.
Place the pizza base on an oiled baking sheet.
Spread the mascarpone over the base and scatter the pear slices.
Break the goats cheese up with your fingers and dot small pieces of it over the pizza.
Scatter the almonds and cook for 10-15 minutes until it is golden and bubbling.
Remove from the oven, drizzle with olive oil, dust with icing sugar and serve.
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