Gourmet Pizza

1.To make the crispy wafer, combine all of the ingredients in a blender and blitz until you obtain a completely smooth mixture. Leave to stand at room temperature for approximately 10 hours

200g of green pea flour, or chickpea flour

800g of water

5g of fresh mint

2g of fennel seeds, chopped

9g of salt

15g of extra virgin olive oil

black pepper

2.For the ricotta mousse, blend all of the ingredients until you have a thick cream. Set aside until required

300g of ricotta, fresh

40g of milk, fresh

20g of extra virgin olive oil

pepper

salt

3.For the yoghurt mayonnaise, emulsify the yoghurt with lemon juice, charcoal, salt and cumin in a plastic cup, gradually drizzling in some oil as you mix to prepare a mayonnaise. The resulting sauce should be thick, creamy and black with a sour and aromatic taste

200g of plain yoghurt

20g of lemon juice

1 tsp charcoal

8g of salt

1g of cumin powder

300g of sunflower oil, cold pressed

4.Cook the wafer in hot oil an iron pan as you would cook a pancake

5.Cut the aubergine into 1cm thick slices and roast each side for 3 minutes with oil and salt. Using the same pan, fry the broccoli for 2 minutes

1 aubergine, black

16 broccoli rabe, stems removed

6.Place the wafer in the centre of a plate, place an aubergine slice on top and decorate with slices of scamorza cheese, ricotta mousse, the salad leaves, radish, broccoli, herbs and tomatoes

smoked scamorza cheese, 8 thin slices

2 handfuls of baby salad leaves, and herbs

8 cherry tomatoes

1 radicchio, red

4 radishes, thinly sliced