Cooking lots of pizzas is a great opportunity to be a bit creative with your toppings. Have a think about flavours that you like. I’m partial to things that are both salty and sweet, like salted caramel! I wanted to have a go making a pizza that was both salty and sweet.
Last Friday I had friends over for a pizza night. I made pizza bases and my friends brought the toppings.
The avocado and goats cheese pizza was all about subtle flavours and trying to get a mix of salty and sweet. Some of the ingredients were purely savoury – pesto and goats cheese, whilst others are common in both savoury dishes and desserts – walnuts and avocado, and the drizzle of honey added the sweetness.
I started by spreading a very thin layer of homemade pesto and olive oil onto the pizza base.
I then added a light sprinkle of shredded mozzarella and topped with sliced avocado, walnuts, ash goat’s chevre, a touch more shredded mozzarella and a small drizzle of honey.
I recommend warming the honey so it is easier to drizzle on to the pizza.
The outcome: The pizza was very tasty, but more on the savoury than sweet side. As I have never made a sweet and savoury pizza before, I was very cautious in adding the honey. Next time I will know to add a bit more.
Equipment: Chopping board, knife, oven tray, oven
- Spread a thin layer of pesto and olive oil on the pizza base
- Sprinkle a little shredded mozzarella
- Add sliced avocado, crumbled chevre and walnuts
- Top with a small amount of shredded mozzarella and a drizzle of honey
- Bake at 170 degrees Celsius until golden.