Serves 2
For the balsamic glaze:
150ml balsamic vinegar
1 tbsp honey
For the pizza:
1 pizza base
100g fresh Mozzarella, torn
100g goat’s cheese, crumbled
40g Keeling’s strawberries, sliced
100g prosciutto, torn
25g pine nuts
To serve:
Basil
Fresh salad
- Preheat the oven to 200˚C/180˚C fan/gas mark 4 and line a large baking tray with
parchment paper. - For the balsamic glaze, combine the balsamic vinegar and honey in a pot and place
over a medium heat. Allow to bubble for 3-5 minutes or until it becomes syrupy. Set aside. - Place the pizza base on the prepared tray. Top with the torn Mozzarella, goat’s cheese,
sliced strawberries, prosciutto and pine nuts. - Bake for 15-20 minutes or until the cheese is golden brown.
- Drizzle over the balsamic glaze and top with fresh basil. Serve with a fresh salad.
Per Serving: 688kcals, 32.4g fat (15.3g saturated), 58.3g carbs (11.4g sugars), 37.9g protein, 1.6g fibre, 0.864g sodium
Top tip:
Keep any leftover balsamic glaze for salads etc. Store it in the fridge and it will keep for up to a month.
This recipe is sponsored by Keelings