Bit behind in cataloging recipes on the blog. Catching up with pizza toppings enjoyed lately.They all start with a bare, par-baked pizza crust cooked at 220ºC for 10 to 15 minutes.
Separate half a cauliflower into florets, toss with a little olive oil and a teaspoon of dried chilli flakes, spread on lined baking tray, then roast for 15 to 20 minutes at 220ºC (alongside the baking crust). The cauliflower is ready when its edges are crisp and starting to brown.
Toss half a dozen unpeeled garlic cloves in oil and roast those too.
When garlic is soft, remove from oven and set aside until cool enough to squeeze the cloves out of their skins.
Smear the roasted garlic over the pizza base and arrange the roasted cauliflower over with a small handful of walnut halves. Top with about 150g grated gruyere and return to the oven for another 5 to 10 minutes.
Boil an unpeeled potato for about 15 minutes or until just beginning to soften.
Whiz a puree together from a small jar of drained artichoke hearts, six roasted and peeled garlic cloves and a drizzle of oil. Spread over the pre-cooked base.
Slice potato as thinly as possible and arrange over the artichoke puree. Top with thin shavings of chilli pancetta.
Bake for 10 to 15 minutes, until base and pancetta are crisp.
cook in shorts 