Yours Australia — Issue 97 2017

79

1

Preheat oven to hot, 200°C.

Place pizza bases on 4 oven

or pizza trays.

2

Spread 2 bases with pizza

sauce. Top with artichokes,

olives, prosciutto and bocconcini.

3

Bake for 10-15 minutes,

or until golden brown and

cheese melts.

4

Spread onion relish over

remaining pizza bases.

Cover with sweet potato.

Sprinkle with rosemary.

5

Bake for 10-15 minutes,

or until sweet potato is

tender. sprinkle over goat’s

cheese. Drizzle pizzas with

garlic oil, to serve.

Easy pizza two ways

aSERVES 4-6 • PREP 15 MINS • COOK 30 MINS

• 4 x 150g round ready-made
  pizza bases
  -^1 / 3 cup pizza sauce


• 340g jar marinated artichoke
  hearts, drained


• 100g green Sicilian olives


• 4 slices prosciutto, torn
  
  
  • 4 bocconcini balls, torn
    -^1 / 3 cup caramelised onion relish
  
  
  • 400g sweet potato, peeled,
    sliced thinly
  
  
  • 2 tablespoons rosemary leaves
  
  
  • 150g goat’s cheese, crumbled
  
  
  • garlic oil, to drizzle
  
  
  
  

PICTURES: ROB SHAW/BAUERSYNDICATION.COM.AU

1

In a large, heavy-based saucepan,

heat oil on medium. Sauté bacon for

3-4 minutes, until crisp. Remove from pan.

2

Add onion, garlic, ginger and cumin

to pan. Sauté for 4-5 minutes, until

tender. Add tomatoes, stock and sugar.

Bring to the boil. Reduce heat to low

and simmer for 15 minutes. Using

a stick blender, blend until smooth.

3

CHEESE FINGERSButter bread

onone side. Sandwich together

with cheese, buttered side out. Cook

in a sandwich press until golden brown

and cheese melts. Cut into fingers.

4

Serve soup sprinkled with bacon and

chives. Accompany with cheese fingers.

For a heartier soup,

add a little shredded

barbecued chicken or

a packet of fresh

ravioli and simmer

until tender.

Top tip

When first batch

of pizzas come out,

pop the next 2 in the

oven and eat the

hot ones.

Top tip

Spiced tomato soup

with cheese fingers

aSERVES 4 • PREP 30 MINS

• COOK 30 MINS


• 1 tablespoon olive oil


• 2 rashers rindless
  bacon, finely
  chopped


• 1 onion, chopped


• 2 garlic cloves,
  chopped


• 2 teaspoons
  finely-chopped
  ginger


• 1 teaspoon ground
  cumin


• 2 x 400g cans diced
  tomatoes


• 3 cups chicken
  stock


• 2 teaspoons sugar
  CHEESE FINGERS


• 100g butter,
  softened


• 8 slices sourdough
  bread


• 200g colby cheese,
  grated or thinly
  sliced


• chives, chopped,
  to serve