I don’t like tomatoes! Whole, canned, puree or sauce, as much as I try to like them, I can’t. So eating pizza for me has always been a bit of an experiment. When dining out, I’ll ask for a garlic bread topped with cheese, and then pick toppings that are available on the traditional pizzas.
Usually, this is either a combination of spinach and pancetta or chicken with spicy peppers. Pizza Express started doing a béchamel base, so I’ll go with their Pollo Forza with béchamel instead of a tomato base.
So when it comes to having pizza at home, I’ve started to experiment with different toppings and I think I’ve cracked it! The perfect pizza for a green veg loving, tomato hating wierdo like me!
Now you might want a napkin because you’re about to start drooling, just look at this beauty….
A garlic and herb base, topped with a Boursin and shredded Brussel sprout ‘sauce’ with crispy pancetta, courgette, mozzarella and chilli flakes.
Recipe – Serves 1 as a main meal, or two as a smaller portion
- 1 x garlic bread base – choose your favourite, but make sure it isn’t frozen and the cooking time should be around 15 minutes or less
- 5 x brussels sprouts, shredded (if you don’t like sprouts, you can leave them out of the recipe, but they truly add a nutty crunchy texture)
- 30g x Boursin or roule
- ½ x small courgette, sliced into VERY thin rounds
- 3 x pancetta rashers
- 1 x pinch of chilli flakes, or you can use fresh red chilli
- Pre-heat your oven to the temp stated on the garlic base packet
- Place your garlic bread onto a baking tray or pizza tray
- Mix the Boursin and brussels sprouts in a microwavable bowl, and heat on full power for 30 seconds, just to soften the cheese
- Spread the cheesy sprout mixture evenly onto the garlic bread
- Add the courgette slices in an even layer over the sauce
- Cut the pancetta into 1-inch pieces and top these over the courgettes
- Sprinkle your chilli lightly over all the other ingredients
- Bake in the oven for about 15 minutes, until the bread is piping hot all the way through and the pancetta and courgette have started to sizzle and crisped around the edges
- Take it out the oven and cut the garlic bread into 6 pieces
- Eat the hell out of that bad boy!
Let’s get posh – this wine goes exceptionally well with a crisp white wine like a Riesling. If you’re feeling flush, treat yourself to a Sancerre!
What’s your favourite pizza? Have you tried making cauliflower crust?