HomeRecipesPaul 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. Ingredients 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 salt black pepper, freshly ground Method 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.