This is a corker of a pizza recipe and worth firing up the oven on a chilly October evening. The truffle artichoke provides woody depth whilst the pear adds a light sweet, perfumed finish. The chargrilled fennel slices combine with creamy mascarpone cheese to make a pizza combo that ticks every box. I’m in love with this one!
Method
Preheat your pizza oven to 375˚C and roll out your dough. Place onto a floured peel and start by spreading your artichoke paste around the pizza base with the base of the spoon.
Next arrange fennel slices, pear and dollops of mascarpone cheese.
Bake your pizza in the pizza oven for 2-3 mins turning every 30 seconds or so for an even crust.
Remove from the oven and top with grated truffle, fennel fronds and a cheeky drizzle of truffle oil.
This pizza was baked on the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Serves 2
2 tbsp artichoke and truffle paste [or a pizza Bianco sauce]
5 tsp mascarpone cheese
1 pear, finely sliced
4-5 slices of chargrilled fennel bulb
1 tsp fresh grated Truffle [or drizzle of truffle oil]
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Fennel, Pear and Mascarpone Pizza
This is a corker of a pizza recipe and worth firing up the oven on a chilly October evening. The truffle artichoke provides woody depth whilst the pear adds a light sweet, perfumed finish. The chargrilled fennel slices combine with creamy mascarpone cheese to make a pizza combo that ticks every box. I’m in love with this one!
Method
This pizza was baked on the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Serves 2
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
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