Spring pizza.

After a lovely bite in the sun at the new Baker D’ Chirico in Carlton, I felt inspired to replicate their vegetarian calzone. A mixture of sweet and salty flavours, the filling of caramelized onion, potato, olive and spinach lends well as a pizza topping or a tart stuffing. Time poor and lazy, I enjoy using Mr Pitta souvlaki wraps as pizza bases. The bread crisps up quite well like a thin base pizza. If you have time make the dough from scratch, but for an easy weekday meal this is the perfect option.

Caramelized onion, potato, spinach & olive pizza.

Makes 4 small pizzas.

Ingredients:

4 Mr Pitta pizza bases. (5 in a pack)*

8 tbsp extra virgin olive oil.

2tbsp extra oil.

200g pitted Kalamata or Manzanilla olives.

4 waxy potatoes, roughly cubed, or sliced (skin on).

Tub of baby bambini bocconcini or 4 small mozzerella balls.

200g Spinach leaves, torn.

2 onions, sliced.

2 garlic cloves, chopped finely.

1/3 cup rosemary leaves.

1tbsp balsamic vinegar

Salt and pepper to season

Method:

1. Heat oven to 250C.
2. Wash potatoes well, cube or slice thickly and boil in a large pot of water till a fork pierces the skin easily (10mins). I leave skin on, to keep it’s shape.
3. Heat oil in a skillet, sweat onion and garlic for 30 minutes on low heat, till golden and caramelized. Add balsamic vinager and glaze pan. Add strained potato and onion mixture and mix well.
4. Brush pizza bases with olive oil (2tbsp per pizza).
5. Top bases with potato and onion mixture, olives, half of the spinach leaves torn, rosemary leaves and Bocconcini balls.
6. Season with salt and pepper.
7. Put bases on a large oven pan covered with baking paper.
8. Heat in oven for 10 minutes, or untill cheese is melted and the edge of pizza base is golden.
9. Add torn fresh spinach leaves on top to serve.
10. Enjoy with a good glass of pinot noir.