Pizza Quattro Formaggi & Simple Salad with Roast Garlic & Balsamic Dressing
What's better than a cheesy pizza… A pizza with FOUR cheeses! Served with a fresh tomato, rocket and baby spinach salad, this dish really hits the spot. A roasted garlic vinaigrette finishes it all off beautifully. We think this pairs perfectly with a crisp lager - go on, treat yourself! Share the moment #youplateit on Instagram.
Ingredients
- 1 Pizza Base
- 2 Garlic Clove
- 50 Grams of Mozzarella (Grated)
- 20 Grams of Blue Cheese
- 25 Grams of Parmesan (Shaved)
- 150 Grams of Cherry Tomatoes
- 2 Tablespoons of Pesto
- 2 Teaspoons of Balsamic Vinegar
- 50 Grams of Ricotta (Firm)
- 1 75 Gram Pack of Rocket & Baby Spinach
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Roast Garlic:
Preheat oven to 220°C. Place whole garlic cloves on a small piece of foil, drizzle with 2 teaspoons olive oil, and season with a pinch of salt. Bring edges of foil together and seal to form a pouch. Place garlic pouch in oven and roast until garlic is tender, 7 minutes. Remove from oven and carefully open garlic pouch to allow steam to escape and set aside to cool.
Prepare & Bake Pizza:
While garlic roasts, prepare pizza: Place pizza base on an oven tray and spread pesto on top, leaving a small border. Scatter over ricotta, mozzarella, parmesan and blue cheese. Bake until pizza crust is crisp and light golden and cheese is bubbling, 10-12 minutes.
Make Vinaigrette:
Place roasted garlic in a bowl and mash with a fork until smooth. Whisk in balsamic vinegar, 1 Tbs olive oil (extra virgin if you have it), salt and pepper as desired. (TIP: make vinaigrette in a bowl big enough to add your salad to, reducing double handling).
Make Vinaigrette:
Halve cherry tomatoes and add, along with salad leaves to bowl with vinaigrette and toss to combine.
You Plate It:
Remove pizza from oven, slice and serve immediately with salad on the side or piled on top. Enjoy!
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