250 g marinara mix
1 clove garlic, crushed
2 tbsp extra virgin olive oil
1 ball pizza dough
⅓ cup tomato sauce
1 tbsp finely chopped flat-leaf parsley leaves
60 g mozzarella, torn into bite-size pieces
¼ small red onion, very finely diced
Finely grated zest of ¼ lemon
2 tbsp lumpfish caviar
1 lemon cut into wedges, to serve
Preheat oven to 240°C. Combine marinara mix, garlic and oil in a large bowl. Toss to coat, then set aside for 15 minutes to marinate. 2 Roll out dough.
Spread sauce over dough round, leaving a 1cm border. Sprinkle over ½ of the parsley. Top with ½ of the mozzarella. Arrange marinated marinara mix on top, followed by remaining mozzarella.
Bake for 15 minutes or until cheese has melted and pizza dough edge is golden and crisp. Scatter with red onion, lemon zest and remaining parsley. Spoon 8 small mounds of caviar around pizza edge. Serve with lemon wedges on the side.
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