Extract: dish fast Two, by Sarah Tuck

This delicious pizza recipe is perfect for those busy nights. Thanks to SRG Media and dish magazine for kindly allowing Kete to publish this extract.

Images and text extracted from dish FAST Two by Sarah Tuck and Claire Aldous, published by SCG Media, RRP $45.00. Cheaty-pants Pizza with Pears, Blue Cheese and Walnuts (v)

The dish team are very fond of making quick flatbread pizzas and this is one combination that is on high repeat.

SERVES 2

1/3 cup cream cheese, at room temperature 2 tablespoons whole grain mustard 2 cloves garlic, crushed sea salt and ground pepper 2 medium-sized store-bought flatbreads 1 cup grated mozzarella 1 firm but ripe pear, thinly sliced (a mandolin is good for this) 150 grams soft blue cheese ½ cup walnut pieces 8 small fresh bay leaves, optional olive oil and honey, for drizzling

Preheat the oven to 210°C fan bake. Place a large flat baking tray in the oven to preheat.

Combine the cream cheese, mustard and garlic and season with salt and pepper. Spread over the flatbreads, then scatter over the mozzarella. Top with the pear, then crumble over the blue cheese and walnuts. Tuck in the bay leaves, if using, drizzle with a little olive oil and honey and season with salt and pepper.

Slide the hot baking tray under the bases and bake for 10 minutes, or until golden. Drizzle with a little more honey and serve immediately.

COOK’S NOTE: The bay leaves are only for flavour — don’t eat them.

dish FAST Two is available in bookstores now.