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
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
1 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.
2 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.
3 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.
4 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.
5 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.
6 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.