Name: Skinny pizzas
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4 bread flatbreads; mozzarella cheese grated; gorgonzola cheese; mascarpone cheese; parmesan cheese grated; chorizo sausage; cherry tomatoes halved; red pepper deseeded and cut into thin strips; avocado; pesto basil; rocket leaves; fresh basil purple; olive oil; sea salt and freshly ground black pepper; 2 tomato paste; 2 tomato sauce; 1/4 tsp dried oregano

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Ingredients (17)

4	bread — flatbreads
	mozzarella cheese — grated
	gorgonzola cheese
	mascarpone cheese
	parmesan cheese — grated
	chorizo sausage
	cherry tomatoes — halved
	red pepper — deseeded and cut into thin strips
	avocado
	pesto — basil
	rocket — leaves
	fresh basil — purple
	olive oil
	sea salt and freshly ground black pepper

TOMATO PASTE:

2	tomato paste
2	tomato sauce
1/4 tsp	dried oregano

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Method:

Preheat the oven to 240º C.

Line a large baking sheet with baking paper. Lay the flatbreads onto the tray. For the Spanish-style pizzas, spread the paste over the base, stopping just shy of the edge and scatter over a handful of mozzarella. Top with sliced chorizo, red peppers and tomatoes, cut side up. Drizzle with olive oil and season with salt and pepper.

For the Four cheese pizzas, start with a layer of mozzarella, followed by small chunks of gorgonzola and teaspoon sized dollops of mascarpone. Finish with a grating of parmesan and freshly ground black pepper. Bake the pizzas for about 8 minutes until the cheese is bubbling and golden. Spoon a little basil pesto over the four cheese pizzas and finish with fresh basil. For the Spanish version, add avocado and fresh rocket. Slice into quarters or roll up, wrap style and apply to face.

Recipe reprinted with permission of Bibby’s Kitchen@36.