Eliza Harley

Green Goodness Bruschetta 

Ingredients

• 6 slices of Toscano Bruschetta Bread
• 180 g of Pea
• 300 g of Danish Feta
• A bunch of dill

Method

1. Lightly toast the slices of Toscano Pizza Bruschettina until they are golden.

2. Cook the peas as required and smash them lightly

3. Garnish each slice smashed peas, danish Feta and top with dill. 

4. Season with salt and pepper and a drizzle of lemon. 

5. Enjoy!

Recipe by @shelleysgoodeats

Gluten Free Pissaladière Pizza

Ingredients

• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 4 onions (600gm), thinly sliced
• 2 garlic cloves, thinly sliced
• 1 thyme sprig
• 2 large vine-ripened tomatoes (about 180gm each)
• 100 gm Fontina, diced
• 16 large Kalamata olives, pitted and halved
• 8anchovy fillets, rinsed
• To serve: basil leaves, torn

Method

1. Heat oil in a saucepan over low-medium heat, add onion, garlic and thyme, cover and stir occasionally until onions are tender (20-25 minutes), then remove lid and stir occasionally until golden (45-55 minutes).
2.  Meanwhile, blanch tomatoes until skins split (30-40 seconds). Drain, refresh, then drain, peel, remove seeds, finely chop and set aside. Add to onion mixture, increase heat, cook until liquid evaporates and mixture is thick (10-15 minutes). Remove from heat (discard thyme), set aside to cool, then add Fontina.
3. Preheat oven to 200C fan-forced. Roll dough on a lightly floured surface to a rough 30cm x 35cm rectangle and transfer to a greased oven tray.
4. Spread onion mixture over dough, arrange olives and anchovies on top and stand until well-risen (15-20 minutes). Bake until crust is crisp (20-25 minutes), serve warm drizzled with extra-virgin olive oil, scattered with basil.

Recipe by @irregular.endings