Recipe Overview
- Author nameAnthony Hopkins
- Recipe typeBakery
- Difficulty levelEasy
- AllergensEgg, Milk, Sesame
- SeasonsEaster, Halloween, Spring
- CuisinesItalian, Italian-American
- CoursesAppetizers, Dinners
- IngredientsBeef, Egg
Recipe Description
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
Ingredients
- 2 tablespoons drained capers
- 55g (1/2 cup) coarsely grated mozzarella
- 100g feta, crumbled
- 12 small fresh basil leaves, torn
- 100g feta, crumbled
Steps
- Preheat oven to 220°C. Place the pizza crusts on a large baking tray and spread each evenly with the tomato paste.
- Top each with artichokes, tomatoes, red onion, olives, capers, mozzarella, and then the feta.
- Bake in preheated oven for 15 minutes or until the topping is golden brown and heated through, and the base is crispy.
- Sprinkle with pepper, to season, and basil leaves. Serve immediately.
Nutritions
- Energy 2825 kj
- Fat Total 25 g
- Fibre 12 g
- Sodium 1915 mg
- Saturated Fat 31 g
Similar recipes
More chef recipes
2 thoughts on “Pear and Gorgonzola Cheese Pizza”
-
-
This was amazing!!! I wouldn’t change anything, I love the mixture of chives, tarragon, and thyme added to the sauce, I had a hard time finding shiitake mushroom so I used regular button mushrooms. It was really good, Will be making this again soon!!
Sheri Dona says: October 27, 2018 at 3:38 pm
Amazing pizza, the whole family raved about it, especially the boys and their friends. I used regular pizza dough since the grocery had buy one get one free.