This ”pizza bianco” has roasted garlic paste in place of the usual tomato.

Prep Time : 0:15 | Cook Time : 0:40 | Total Time : 0:55 | Serving : 4 person.

Ingredients

• 12 small garlic cloves, unpeeled

• 1 tablespoon olive oil

• 4 Pittes Lite (Souvlaki & Pizza) breads

• 400g Red Delight potatoes, thinly sliced

• 2 teaspoons chopped fresh rosemary leaves

• 20g (1/4 cup) finely grated parmesan

• 1 witlof, trimmed, leaves separated

• 100g baby rocket leaves

• 1 large firm ripe pear, quartered, cored, thinly sliced

• 2 tablespoons chopped walnuts, toasted

• 1 tablespoon balsamic vinegar

Method

• Step 1

  Preheat oven to 180C. Place the garlic on a lined baking tray. Roast, shaking every 5 minutes, for 20 minutes or until soft. Set aside to cool slightly.

• Step 2

  Increase oven to 200C. Squeeze the garlic flesh from the skins into a bowl. Add 2 teaspoons of the oil. Use a fork to mash until a smooth paste forms. Spread the pita bread with the garlic paste. Combine the potato, rosemary and remaining oil in a bowl. Top each pita bread with a layer of potato, overlapping slightly. Sprinkle each pizza with a quarter of the parmesan.

• Step 3

  Transfer pizzas to 2 large baking trays. Bake for 10 minutes. Swap trays and cook for a further 5-7 minutes or until golden and potato is tender.

• Step 4

  Meanwhile, combine the witlof, rocket, pear and walnuts in a bowl. Drizzle over the vinegar and toss to combine.

• Step 5

  Serve the pizzas with the salad.