Ingredients
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
Method
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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.
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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.
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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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