We present to you, The Supercheesus pizza recipe. Named in honour of our SA rock icons, The Superjesus. Feel free to Shut Your Eyes while you try this one slice, and you’ll probably end up looking like a Sumo, and cheese-louise, this is no bad thing. And just like the SA band, this pizza is a cheesy hit.
We roped in Jessie Spiby (MasterChef 2015 contestant and cook behind Jessie Does Food) to help us craft the dream slices and teamed up with our friends at Foodland Thebarton and Eatilly, who kindly provided us with local ingredients and use of their in-store pizza oven.
1 Riveria Pizza Dough Base
4 La Casa Del Formaggio bocconcini balls
Beerenberg Extra virgin olive oil, to drizzle
Pinch of sea salt flakes
Pinch of pepper
330g (2 cups) Menindee grapes, halved
3 teaspoons chopped fresh rosemary
60g Danish blue cheese
2 tablespoons pine nuts
Preheat oven to 220°C.
Roll base to approximately 12 inches diameter. Sprinkle base with olive oil, bocconcini, and parmesan. Followed by the prosciutto, cherry tomatoes and then seasoned with salt and pepper.
Bake for 8 to 10 minutes depending on desired crispiness, and serve.
This delicious pizza won’t Fail To Rescue if you’re Down Again –nobody’s going to be calling you lonely once you’ve got this bad boy in front of you. Now & Then we recommend you enjoy this with a selection of our other South Aussie inspired pizza recipes. Try the Fritz Xenophon, Teresa Palmer-Giana, Mark Prosciutto or the Prawn Micallef. Knock them back with an Adelaide Metropolitan if you want to go the full South Aussie shebang.
Video: Aaron Nassau
Photos: Naomi Giatas
Do you have a favourite pizza recipe you like to make at home? Let us know in the comments below.