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International Food Market:
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| Demo 3 |
ROCKET, BRESAOLA AND PARMESAN
55g / 2oz wild rocket
8 slices bresaola
55g / 2 oz Parmesan shavings
extra virgin olive oil, to serve
Top each pizza with the rocket and roughly tear over the bresaola. Sprinkle over the Parmesan and finish with a drizzle of olive oil and freshly ground black pepper.
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MOZZARELLA, PINE NUT, CAPER AND BASIL
175g / 6 oz buffalo mozzarella, sliced
55g / 2 oz pine nuts, toasted
4 tablespoons baby capers, rinsed and drained
large handful basil leaves
extra virgin olive oil, to serve
Roughly tear the slices mozzarella over each pizza. Sprinkle over the pine nuts and capers, then tear over the basil. Finish with a generous drizzle of olive oil and season with freshly ground black pepper.
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FETA, ONION, PARSLEY AND LEMON
200g / 7 oz feta, crumbled into large chunks
½ red onion, finely chopped
25g / 1 oz flat leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
In a bowl mix together the topping ingredients. Divide the mixture between the two pizza bases and serve immediately. |
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