Nectarine, Speck and Mascarpone Pizza

Ingredients

• 2 tbsp of plain flour, for dusting

• 1 pack of frozen pizza dough (we used northern dough co wholemeal dough), defrosted according to pack instructions

• 5 tbsp of mascarpone

• 8 slices of speck, approx. 70g

• 2 large ripe nectarines, halved, stoned and cut into wedges

• 1 small red onion, thinly sliced

• 1 tbsp of olive oil, to drizzle

• 20 g of rocket

4 servings

Calories~475 kcal

Protein~14 g

Carbs~61 g

Fat~19 g

Fiber~5 g

Sugar~10 g

Total recipe

Calories~1,900 kcal

Protein~55 g

Carbs~245 g

Fat~75 g

Fiber~20 g

Sugar~40 g

Method

• Step 1

  Preheat the oven to 240°C/220°C fan/gas 9. Place a couple of large baking trays into the oven to warm up as the oven heats. On a lightly floured surface, roll each of the 2 dough balls in the pack out into a large, thin oval. Remove the baking trays from the oven, sprinkle with flour, and transfer the dough bases onto the hot trays.

• Step 2

  Spread each base with half the mascarpone and drape over half the speck. Scatter each with half the nectarine wedges and half the red onion, then drizzle with olive oil. Season with salt and pepper and bake for 10-12 mins or until golden and the bases are cooked through. Remove from the oven, scatter with rocket and add a light drizzle of olive oil before serving.