Eat your greens vs three-cheese-and-onion pizzas

Name: Eat your greens vs three-cheese-and-onion pizzas
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6
Ingredients: 4 x 25cm pita breads; 400g can cherry tomatoes; 1 tsp dried oregano; 1/2 cup (130g) store-bought pesto; 200g coarsely grated mozzarella; 100g kale leaves, shredded; 3 brussels sprouts, thinly sliced (we used a mandoline); 150g feta, crumbled; 150g taleggio, rind removed, torn into small pieces; Chilli oil and basil leaves, to serve; 1 onion, thinly sliced; 3 thyme sprigs, leaves picked; 1 tbs brown sugar; 2 tbs apple cider vinegar; 2 tbs extra virgin olive oil

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Eat your greens vs three-cheese-and-onion pizzas

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Mar 13, 2018

The yin and yang of the pizza world.

4 x 25cm pita breads
400g can cherry tomatoes
1 tsp dried oregano
1/2 cup (130g) store-bought pesto
200g coarsely grated mozzarella
100g kale leaves, shredded
3 brussels sprouts, thinly sliced (we used a mandoline)
150g feta, crumbled
150g taleggio, rind removed, torn into small pieces
Chilli oil and basil leaves, to serve

10-minute caramelised onions

1 onion, thinly sliced
3 thyme sprigs, leaves picked
1 tbs brown sugar
2 tbs apple cider vinegar
2 tbs extra virgin olive oil

Method

1.

Preheat the oven to 250°C. Grease 2 large baking trays. Place 2 pitas on each tray and bake for 5 minutes or until pita bases are slightly crisp.
2.

Meanwhile, for 10-minute caramelised onions, place all ingredients and 1/2 cup (125ml) just-boiled water in a wide saucepan over high heat. Cover and cook, stirring frequently, for 10 minutes or until onion is softened and caramelised.
3.

Place tomatoes and dried oregano in a bowl, mash with a fork and spread over half of each pita. Spread other half of each pita with pesto. Scatter mozzarella over all of each pita. Arrange kale and brussels sprouts over pesto side (the kale will shrink when cooked). Divide caramelised onion and remaining cheeses over tomato side. Bake, swapping shelves halfway, for 12 minutes or until cheese is golden.
4.

Drizzle onion side of pizzas with chilli oil and top pesto sides with basil leaves. Serve sliced, or fold over to enjoy both flavours together.