2 tbsp of Oliviers&Co Olive & Chili Pepper Oil
1 pack of Oliviers&Co Green Olives With Oregano
3 mini zucchinis
2 small spring onions
1 red onion
3 cups baby kale
12 cherry tomatoes
1 fresh pizza dough
3.5 oz. mascarpone
2 tbsp. fresh double cream
Freshly grated Parmesan
Using a mandolin, cut the zucchinis into thin slices lengthwise, do the same with the onions. Quickly blanch the kale leaves and leave to drain. Cut the cherry tomatoes in half.
Prepare the cream base for the pizza by mixing the mascarpone, double cream and olive & chili pepper oil. Add salt and pepper and spread the cream onto the rolled out pizza base in an even layer. A
rrange the vegetables, olives and finish with a little parmesan.
Bake 10 to 15 minutes in a preheated oven at 425 °. Once cooked, sprinkle with some fresh basil leaves, a few shavings of parmesan and a drizzle of Olive & Chili epper Olive Oil.