Pizza bianca with goat’s cheese, courgettes and black olives
- July 2014
- Serves 6
- Hands-on time 1 hour 30 min, oven time 40 min
This pizza recipe makes a change from the usual – it’s spread with a creamy cheese mixture of goat’s cheese and slices of Ticklemore harbourne blue.
- Vegetarian recipes
- 46.9g (17.7g saturated)
- 38.9g (3.9g sugars)
Scoop the leftover pesto into a small sterilised glass jar, float a thin layer of olive oil on top and seal. It will keep in the fridge for a week or two. Otherwise, freeze in ice cube trays.
Leave the pizzas to cool slightly when you remove them from the oven. The base will firm up slightly and be easier to slice.
These flavours all go well with a simple, light, chilled bordeaux blanc.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe