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Creamy cheese and onion pizza
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2 tsp extra virgin olive oil, plus extra for greasing
½ x 500g pack Wright's White Bread Mix
350g baby new potatoes, washed
1 small red onion, thinly sliced
12 large sage leaves
250g tub mascarpone
200g Waitrose Raclette Cheese (from the cheese counter)
1. Preheat the oven to 200°C, gas mark 6 and brush a large baking tray (about 40cm long) with oil. Tip the bread mix into the bowl of a mixer fitted with a dough hook. Add 160ml lukewarm water and mix for 5 minutes to form a ball of dough. Leave for 5 minutes then turn onto the baking tray and push with your fingertips to make a thin 25x40cm oval. Leave to rest for another 15 minutes.
2. Meanwhile cut the potatoes into thick rounds and place into a medium pan. Cover with cold water. Add a little salt and bring to the boil over a high heat. Simmer for 8 minutes or until just tender. Remove from the heat and drain well.
3. Place the potatoes into a large bowl and add the onion, olive oil and some seasoning. Rip 8 of the sage leaves into rough pieces and add them and the remaining whole leaves to the bowl. Mix everything together in the bowl until evenly coated in oil.
4. Spread the mascarpone evenly over the rested bread base and top with slices of the raclette cheese, then the potato mixture. Bake in the oven for 15-20 minutes or until golden and bubbling. Cut the pizza into strips, and serve with a mixedleaf and tomato salad dressed with a balsamic or citrus dressing.
Typical values per serving:
2.3g fibre 22.1g protein
This recipe was first published in February 2014.