Mascarpone makes a great change from a traditional tomato base. Layered with fresh greens and bocconcini it will convert all pizza lovers.
Preheat oven to 220C fan bake.
Place a baking tray in the oven and heat for 10 mins.
Roll out the pizza dough on a floury surface and place the pizza base on baking paper.
Combine the mascarpone and garlic and spread over the base. Top with red onion, asparagus, olives and ripped bocconcini.
Scatter with the parmesan and drizzle with olive oil and season with salt and pepper.
Bake for 10 mins or until puffed and golden.
Top with the spinach and snow peas and serve immediately.
1 pack Farro pizza dough
4 tablespoons mascarpone
2 Garlic Cloves crushed
1 small red onion thinly sliced
8 asparagus spears halved lengthways
10 Pitted Green Olives halved
125 grams bocconcini in whey, drained and ripped into pieces
1/2 cup parmesan grated
1 handful Baby Spinach Leaves
8 snow peas blanched and thinly sliced