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Pizza with Tintenbar Triple Cream by Chef Jason Roberts

Tintenbar triple cream, roasted cauliflower , oyster mushroom , salsa verde + radicchio

- 500 gm basic pizza dough
( you could use a pre made base or split a loaf of Turkish bread in half)
- Salsa verde
(purée 1 bunch of parsley, 1 bunch of chives with 2 tablespoons of capers , 10 anchovy fillets , 1 Clove of garlic  and 1/2 cup of @riovistaolives extra virgin olive oil to a fine purée)
- 1 cup of sliced and lightly steamed cauliflower
- A few radicchio leaves
- 1 cup of lightly grilled oyster mushrooms
- 1 wheel of Nimbin Valley Dairy Triple Cream
Pre heat oven to 240°C with a steel or cast iron pan till hot.
When pan is hot lay in the rolled pizza base smear over a good amount of the salsa Verde, scatter over the sliced cauliflower, radicchio leaves and oyster mushrooms. Placed into the oven for 15 to 20 minutes or till cauliflower is golden and the crust has crisped. Remove from oven and scatter with a few knobs of the cheese, drizzle with a little more extra-virgin olive oil before serving.

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