Paul Ainsworth’s Pizza Caprino


This tangy goat’s cheese pizza recipe from Paul Ainsworth is a favourite at his laid-back Italian restaurant, Rojano’s in the Square.

For the caprino:
• 1 pizza base
• 5 green olives, marinated
• 50g of goat’s cheese
• 5 roquito peppers
• 60g of buffalo mozzarella
• 1 handful of baby spinach leaves
• 1 pinch of oregano
• olive oil
• salt

For the tomato sauce:
2 tbsp of olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
2 tbsp of parsley, chopped
1 garlic clove, minced
4 tbsp of balsamic vinegar
2 400g tins of chopped tomatoes
1 tsp tomato purée
1/2 tsp dried oregano
2 tbsp of basil, finely chopped
black pepper, freshly ground

For the tomato sauce, place a heavy-based pan on a medium heat. Add the olive oil and once hot, add the onion, celery, carrot and parsley. Cook slowly, stirring occasionally for 15 minutes, until the vegetables are very soft.
Next, add the garlic, turn up heat up to full and cook for a few minutes, while stirring. Add the balsamic vinegar and reduce by half. Then add the tomatoes, tomato purée and oregano.
Season well with salt and pepper, reduce the heat and simmer for 15-20 minutes, uncovered until the sauce thickens and concentrates in flavour. Finish with the basil, check the seasoning and adjust accordingly before removing from the heat. Leave to to cool before using.
Preheat the oven to 240˚C/gas mark 9. Prepare the pizza base and add a thin layer of the tomato sauce leaving a gap of 2-3cm at the crust. Arrange the olives, goat’s cheese, mozzarella and roquito peppers evenly around the pizza.
If you have access to a wood fired oven the pizza will cook in 3-4 minutes at 365˚C, otherwise place in the preheated oven for 5-7 minutes until the cheese is just bubbling and the base is crispy.
Remove the pizza from the oven and finish with the baby spinach, oregano, a pinch of salt and a drizzle of olive oil. Serve immediately.

Recipe courtesy of Paul Ainsworth for Great British Chefs. See here for more.

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