Mascarpone and Prosciutto Pizza

Makes 6 pizzas
Takes 40 minutes to make, 12-15 minutes in the oven, plus proving


375g organic plain flour, plus extra for dusting
7g sachet fast-action dried yeast
Half a tsp salt
1 tbsp extra-virgin olive oil, plus extra for greasing and drizzling
6 tbsp passata
3 large ripe tomatoes, sliced
6 tbsp mascarpone
250g bocconcini (mini mozzarella balls)
12 thin prosciutto slices
24 black olives
75g wild rocket
Small handful fresh basil leaves


1. Make the dough. Put the flour, yeast and salt in a large bowl and gradually mix in 225ml lukewarm water and the oil, until the dough is manageable but not too sticky.

2. Tip onto a floured work surface and knead for 10 minutes until smooth and stretchy. Put into a lightly oiled bowl and cover with cling film. Leave in a warm place for 1 hour, until doubled in size.

3. About 30 minutes before you're ready to bake, preheat the oven to 230°C/fan210°C/gas 8. Knead the dough for a few minutes, cut into 6 and cover with cloth. Roll each piece – first with a rolling pin, then your fingers – to a rough 20cm circle, with a rim. Put on oiled baking sheets.

4. Spread 1 tablespoon passata over each base. Arrange the tomato on top and dot over the mascarpone and bocconcini. Bake for 12-15 minutes.

5. Arrange 2 prosciutto slices on each pizza and top with olives, rocket and basil. Drizzle with oil and season with pepper to serve.

Per serving:
506kcals
24.7g fat (12.1g saturated)
21.8g protein
52.4g carbs
3.7g sugar
1.3g salt

Red Pepper Muffins with Tapenade and Mascarpone

Preparation time: 20 minutes
Total cooking time: 20 minutes

Makes 24

Difficulty: Medium

1 red pepper
2 cups (250g/8oz) plain flour
3 teaspoons baking powder
¾ cup (75g/2½oz) grated Parmesan
½ cup (125ml/4 fl oz) milk
2 eggs, lightly beaten
¼ cup (60 ml/2 fl oz) olive oil
1½ tablespoons olive oil, extra
24 fresh basil leaves
75g/2½oz mascarpone

Tapenade:
½ cup (80g/2¾oz) pitted Kalamata olives
1 clove garlic, chopped
2 anchovies (optional)
2 teapsoons drained capers
2 tablespoons olive oil
2 teaspoons lemon juice

1. Cut the red repper into large flattish pieces. Cook, skin-side-up, under a hot grill until the skin blackens and blisters. Place in a plastic bag and allow to cool. Peel off the skin and finely chop the flesh.

2. Preheat the oven to moderate 180°C (350°F). Lightly grease 24 non-stick mini muffin holes. Sift the flour and baking powder into a bowl, then add the red pepper and Parmesan. Season then make a well in the centre.

3. Pour the combined milk, eggs and oil into the well. Fold gently with a metal spoon until just combined. Do not overmix - the batter should be lumpy. Overmixing will produce tough muffins.

4. Fill each muffin hole with mixture. Bake for 15-20 minutes, or until a skewer comes out clean. Cool slightly. Loosen each muffin with a flat-bladed knife then cool on a wire rack.

5. Meanwhile, to make the tapenade, place the olives, garlic, anchovies and capers in a food processor. Blend until finely chopped, then, while the motor is running, add the oil and lemon juice to form a paste. Season with pepper.

6. Heat the extra oil in a saucepan and fry the basil leaves until they are just crisp. Dry on paper towels.

7. While still warm, cut the tops off the muffins. Spread about half a teaspoon of mascarpone on each muffin, then add the same amount of tapenade. Put a basil leave on the top before replacing the muffin lids.

Nutrition per muffin:
Protein 3.5g; Fat 7g; Carbohydrate 10g; Dietary Fibre 0.5g; Cholesterol 23mg; 485kJ (115kcal)

Tiramisu

Preparation time: 20 minutes + overnight chilling
Total cooking time: None

Serves 8

Difficulty: Easy

1½ cups (375ml/12 fl oz) strongly brewed espresso coffee
¾ cup (185ml/6 fl oz) Kahlua or Tia Maria
500g (1lb) mascarpone
2 tablespoons caster sugar
½ cup (125ml/4 fl oz) cream, lightly whipped
260g (8oz) thin sponge finger biscuits
¼ cup (30g/1oz) cocoa powder

1. Combine the coffee and ½ cup (125ml/4 fl oz) of Kahlua or Tia Maria in a shallow dish.

2. Combine the mascarpone, sugar and remaining Kahlua or Tia Maria in a large bowl, then gently fold in the cream. Cover and refrigerate.

3. Quickly dip half the sponge finger biscuits in the coffee mixture (it is important to do this quickly so they do not go soggy), and place them in a single layer on the bottom of a 2 litre ceramic dish.

4. Spread half of the mascarpone mixture over the biscuits and dust liberally with half of the cocoa, using a fine sieve. Dunk the remaining biscuits in the coffee and lay them on top, then spread with the remaining mascarpone mixture. Dust with the remaining cocoa, then cover and refrigerate overnight to allow the flavours to combine and develop.

Nutrition per serving
Protein 9g; Fat 26g; Carbohydrate 64g; Dietary Fibre 1g; Cholesterol 82mg; 2142kJ (512kcal)

Variation: If you would prefer this as an alcohol-free dessert, you can omit the Kahlua or Tia Maria and use ¾ cup (185ml/6 fl oz) more coffee to make up the loss of liquid.