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Jean-Christophe Novelli

Piperade and Blue Cheese Pizza

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This modern pizza is full of French flavours from the Basque-style vegetables to the blue cheese. Elegant and tasty.

Serves 4

Ingredients

  • 100ml olive oil
  • 1 large courgette sliced at an angle
  • 1 medium aubergine, sliced at an angle and then each slice halved
  • 12 small shallots, peeled
  • 8 baby fennel, trimmed
  • 2 red peppers, deseeded and cut into large strips
  • 2 yellow peppers, deseeded and cut into large strips
  • 1 head of garlic, cloves separated and peeled
  • 100ml sun dried tomato juice
  • Freshly ground salt and black pepper
  • Handful of black of olives
  • 20 basil leaves
  • 200g blue cheese
  • Fresh herbs
  • pizza dough or ready-made pizza base
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Method

  1. To prepare the Piperade vegetables, heat the olive oil in a pan, add the vegetables, garlic and sun dried tomato juice and season. Cover with a tight-fitting lid and leave over a low heat until the vegetables are just soft to the touch. Remove the vegetables from the heat and add the olives and basil to warm through. Pour over the pizza base. Sprinkle over the blue cheese and garnish with fresh herbs. Place in the oven at 200°C for approx 20 minutes.
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