Excerpts

Pizza with Rocket and Goat's Cheese (pizza con caprino e rucola) 300 g large-leafed rocket, washed and dried 3 x 30 cm pizza dough base 9 small individual goat's cheeses, about 120 g each extra virgin olive oil 300 g black olives, pitted 3 tablespoons finely chopped fresh flat-leaf parsley 3 dried red chillies, crumbled 3 teaspoons red wine herb vinegar 1 ciabatta loaf, crusts removed 3 tablespoons fresh thyme leaves Maldon salt and freshly ground black pepper Lemon juice Preheat the oven to 230°C/450°F/Gas 8 for 30 minutes, and put in a pizza stone if you have one. Prepare the pizza dough base. Cut the cheeses in half horizontally, place in one layer in a shallow dish, and cover with olive oil. Place the olives in a bowl, add the parsley, chilli and herb vinegar, cover with olive oil and stir to combine. Leave to marinate. Place the bread in a processor and grate into coarse crumbs. Add the thyme and pulse-chop to combine. Place in a bowl. Gently roll the cheese in the breadcrumbs to coat completely. Place the cheese on the pizza base, and sprinkle with the remaining thyme and breadcrumb mixture and the marinated olives. Drizzle over some of the marinating olive oil, season with salt and pepper, and bake in the preheated oven until the cheese has melted and the crust is crisp, about 6-8 minutes. Dress the rocket leaves with a tablespoon of olive oil and a squeeze of lemon juice. Season with salt and pepper, and place on top of the hot pizza. Makes 3 pizzas (serves 6) From the Trade Paperback edition. Excerpted from River Cafe Cook Book Green by Rose Gray, Ruth Rogers All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.