In-season aubergines are wonderfully complemented by Parmesan. TO DRINK: Go for Lourens River Valley 2001: its mineral core matches perfectly with the saltiness of the aubergines and Parmesan…
Print Recipe Cauliflower pizzas with blueberries, sage and prosciutto Serves: 12 Cooking Time: 45 mins Ingredients CAULIFLOWER PIZZA BASES 1kg cauliflower, washed and roughly chopped 200g Parmesan, grated + extra, to sprinkle 2 large eggs small handful fresh sage, finely chopped PIZZA TOPPINGS 250g fresh bocconcini, drained and torn 250g blueberries 70g prosciutto handful microherbs,
The Pissaladiere is such a treat from the south of France: sweet caramelised onions with salty anchovies on a bread-dough base. We’ve added tomatoes as they are just so good…
Mix and match the toppings to create your favourite combinations. Cook’s tip: Add the herbs and avocado only once the pizzas have been removed from the oven, otherwise it…