Tomato & taleggio pizza

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 220C/fan 200C/gas 7 and put a large baking sheet in to get hot. Roll the pizza dough out to form circle about 30cm in diameter then put on a sheet of baking parchment. Fold in the dough edges by 1cm all round.
2. Spread the tomato purée over the base and scatter over the tomatoes, pressing them in gently. Put the onion in a bowl, trickle over 2 tsp oil and toss until the wedges are well coated. Slice the taleggio thinly and lay over the tomatoes. Scatter over the onion and capers. Use the baking parchment to lift up the pizza and put it straight on the hot baking sheet. Bake for 15-20 minutes, until the cheese is bubbling and the onions are edged with brown.

Know-how

Taleggio is a delicious, richly flavoured Italian soft cheese (although they don't have quite such a rounded flavour, brie or camembert will do fine instead). A simple watercress salad is perfect with this.

Per serving

527 kcalories, protein 23.9g, carbohydrate 55g, fat 25.1 g, saturated fat 12.6g, fibre 7g, salt 4.38 g

Latest comments and suggestions

• Okie

  31 May 2009

  Okie rated and commented on this recipe

  

  This is delicious! I mixed a small amount of mixed herbs with the oil and onions to add to the authentic pizza taste.

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Ingredients

• 1 packet of pizza dough mix , made up
• 2 tbsp tomato purée
• 300g cherry tomatoes
• 1 large red onion , cut into wedges
• olive oil
• 150g taleggio cheese
• 4 tsp capers , rinsed and drained

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Serves 2

Preparation and cooking times

Ingredients

• 1 packet of pizza dough mix , made up
• 2 tbsp tomato purée
• 300g cherry tomatoes
• 1 large red onion , cut into wedges
• olive oil
• 150g taleggio cheese
• 4 tsp capers , rinsed and drained

Per serving

527 kcalories, protein 23.9g, carbohydrate 55g, fat 25.1 g, saturated fat 12.6g, fibre 7g, salt 4.38 g

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